Ingredients

• 1 tablespoon olive oil
• 1 lb boneless skinless chicken breast, cut into 2-1/2 inch pieces
• 1 teaspoon kosher salt
• 1/2 teaspoon pepper
• 1 medium onion, sliced
• 1 green bell pepper, sliced
• 2 garlic cloves, finely chopped
• 1 cup dry white wine
• 1 (28 ounce) can diced tomatoes, including liquid
• 1 cup long-grain white rice
• 1 cup frozen peas
• 1/4 cup fresh flat-leaf parsley, roughly chopped
• 1/4 cup pimiento-stuffed Spanish olives, chopped (for garnish)

Instructions

1. Heat the oil in a large saucepan over medium heat.

2. Pat the chicken dry with paper towels. Season with 1/2 t. salt and 1/4 t. pepper and cook until golden brown, about 2 minutes per side.

3. Add the onion and bell pepper and cook, stirring occasionally, until soft, about 5 minutes. Add the garlic and cook, stirring, for 1 minute. Add the wine, tomatoes and their liquid, rice, 1/2 t. salt, and 1/4 t. pepper and bring to a boil. Reduce heat and simmer, covered, for 20 minutes.

4. Stir the peas into the rice and chicken and cook, covered, until heated through, about 2 minutes.

5. Spoon the chicken and rice onto individual plates and sprinkle with the parsley. Garnish with the olives.