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Chicken and Brown Rice

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Ingredients
  

  • 2 tbsp. olive oil
  • 2 1/2 to 3-pounds boneless, skinless chicken breasts, halved crosswise
  • Coarse salt and ground pepper, to taste
  • 1 medium onion, chopped
  • 4 cloves garlic, smashed
  • 1 cup long-grain brown rice
  • 4 plum tomatoes, diced
  • 1 12-ounce jar roasted red peppers, drained and sliced into 1/2-inch strips
  • 1 10-ounce package frozen green peas, thawed
  • Lemon wedges, for serving, optional

Instructions
 

  • Heat oil in a large straight-sided skillet over medium heat.
  • Season chicken with 1 teaspoon salt and 1/4 teaspoon pepper; cook, turning, until golden on all sides, about 10 minutes; transfer to a plate.
  • Add onion, garlic, 1 teaspoon salt and 1/4 teaspoon pepper to skillet; cook, stirring frequently, until onion is softened, 3 to 5 minutes.
  • Stir in rice, tomatoes, peppers, and 1 1/4 cups water; nestle chicken pieces in rice mixture.
  • Bring to a boil; reduce heat; cover, and simmer over medium-low heat until rice is tender, 55 to 60 minutes; if any liquid remains in skillet, remove lid and simmer until evaporated.
  • Sprinkle peas over contents of skillet; cover, and remove from heat; set aside until peas are heated through, about 10 minutes.
  • Serve with lemon wedges, if desired.

Notes

To save some time later, cover the brown rice with water, in the morning, and let it soak all day; this will reduce the cooking time by about 20 minutes.
Whether packed in oil or water, roasted peppers should be drained well before using.