2cupsuncooked long-grain white ricerinsed and washed
2 1/2cupschicken stock
1/2teaspoonannatto powder, bijol, or turmericto color the rice
Salt + pepper to taste
Season chicken thighs with salt, pepper, and cumin. In a wide Dutch oven or large saucepan, heat 2 tablespoons of olive oil. Over medium-high heat, place chicken thighs in the pan and brown on both sides. Transfer to a plate.
In the same saucepan, add remaining olive oil and sauté onion, garlic and red pepper, stirring frequently, until the onion is translucent and the garlic is fragrant.
Stir in the rice, chicken stock, tomato sauce, annatto powder, bay leaf, oregano, cumin, salt, and pepper. Bring to a boil then add chicken. Cover and reduce heat to medium-low.
Simmer until liquid is absorbed and rice is moist and tender, about 45-55 min. Add frozen peas, stirring until warm. Fluff rice with fork. Serve and enjoy!