or until the chicken and peas are heated through and the rice is tender with a slight bite. Remove the pan from the heat, then stir in the butter and cheese. Season with black pepper. Cover the ...

If you are fans of paella, the iconic dish of Spanish cuisine, you won't be able to resist this tasty recipe: chicken, pepper ...

Remove the thyme and cinnamon and discard. Season the rice and peas to taste with salt and freshly ground black pepper and serve with the chicken.

Frozen Peas and carrots– You can use fresh if ... Once the rice has started to warm up mix in your chicken to the rice on the ...

On a chopping board finely chop the garlic cloves. Put the garlic on the chicken, add black pepper, and sour milk and set aside to marinate for about two hours. In a pan over medium heat ...

Chef Edward Lee packs flavor into this turmeric rice with chicken by creating a fragrant base of warm spices and aromatics, then spiking the simmering liquid with a quick hit of fish sauce.

While the temps seesaw from frigid to mild and back to frosty again, the lively flavors of this one-pan chicken with brown rice, artichokes, and peas, infused with a hefty amount of lemon ...

Chicken thighs, pimento-stuffed olives ... Once liquid is mostly absorbed, sprinkle peas over top; gently stir, bringing rice from bottom to top. Cover, remove pot from heat, and let stand ...