Colombian arroz con pollo

Golden rice cooked with chicken, peppers and peas in one pot. A family-table dinner.

How many people are eating

Written for 6. Everything below is scaled to 6.

What goes on the list — untick anything you have

It lands in the shopping form, where you can edit anything, add to it, and say what you think each thing costs. Nothing is ordered until you send it.

How to cook it · about 60 minutes

Cut the chicken into bite-size pieces and toss with the cumin and 1 tsp salt. Dice the onion and bell pepper, mince the garlic and slice the green onions.
Heat the oil in a large, heavy pot over medium-high heat. Brown the chicken for 5 to 6 minutes, turning once, then move it to a plate.
Turn the heat to medium. Add the onion, bell pepper and white parts of the green onions and cook 5 minutes until soft. Stir in the garlic and tomato paste for 1 minute.
Add the dry rice and stir for 2 minutes so every grain is coated. Pour in the stock, the sazón and the rest of the salt, then put the chicken back in.
Bring it to a boil, turn the heat to low, cover tightly and cook for 20 minutes without lifting the lid.
Scatter the frozen peas and carrots on top, cover again and let it sit off the heat for 10 minutes. Fluff with a fork and finish with chopped cilantro and the green onion tops.

Amounts are on the list above — they change with the number of people; the steps do not.