Title: Arroz con pollo - sunset
 Categories: Mexican, Chicken, Rice, Low-fat/low
      Yield: 6 Servings
 
      1 cn Tomatoes -- (15 ounces)
  1 1/2 c  Low sodium chicken broth
      3 lb Chicken -- skinned & cut up
      1 ts Canola oil
      1 lg Onion -- chopped
      1 sm Green bell pepper -- seeded
           And chopped
      2    Garlic cloves -- minced
      1 c  Long-grain rice
      1 ts Oregano
    1/4 ts Ground cumin
    1/4 ts Pepper
      1    Bay leaf
     10 oz Frozen peas -- thawed
           Salt
    1/4 c  Green onions -- thinly
           Sliced
 
  1. Drain liquid from tomatoes into glass measure and add enough broth
  to make 2 cups liquid.
  
  2. Rinse chicken and pat dry.  Heat oil in a 5 quart pan over medium
  high heat. Add several pieces of chicken (do not crowd pan) and 2
  tablespoons of water; cook, turning as needed, until chicken is
  browned on all sides (about 10 minutes). Add more wate r, 1
  tablespoon at a time, if pan appears dry. Repeat to brown remaining
  chicken, setting pieces asided as they are browned. Discard all but 1
  teaspoon of the drippings.
  
  3. Add chopped onion, bell pepper, and garlic to pan; cook, stirring,
  until onion is soft (about 5 minutes). Stir in tomatoes (break them
  up with a spoon), broth mixture, rice, oregano, cumin, pepper and bay
  leaf. Bring to a boil.
  
  4. Return chicken to the pan.  Reduce heat, cover, and simmer until
  meat near thighbone is no longer pink. Cut to test (about 45
  minutes). Add more broth as needed to prevent sticking. Stir in peas,
  season with salt to taste. Just before serving garni sh with green
  onions.