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friedlotus
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PdfCook the chicken: Place chicken in a large pot, cover with water, and cover with a lid. Bring to a boil, then lower heat and cook about 30–35 minutes until fully cooked. Remove chicken, let cool slightly, then shred into small pieces. Save the chicken broth for the rice.
Cook the rice: In a medium pot, add the rice plus 2 cups of the reserved chicken broth. Add olive oil, Sazón, and salt. Cover, bring to a boil, then reduce to low and cook about 20 minutes or until rice is done.
Cook the vegetables: Bring water to a boil in a medium pot. Add carrots and green beans, season with salt, and cook about 4 minutes. Add peas and cook another 4–5 minutes. Drain and set aside.
Make the sauce: In a bowl, mix tomato sauce with cumin, garlic powder, onion powder, and salt. Add shredded chicken and mix well to coat.
Cook peppers and combine: Heat 1 tbsp olive oil in a large skillet over medium heat. Add bell peppers and cook 3 minutes. Season with salt and Sazón, then cook about 3 more minutes until softened. Add the sauced chicken and cook 2 more minutes.
Assemble: In a large serving dish, combine rice + vegetables + chicken with peppers + chopped cilantro. Mix well before serving.