Spanish-style Chicken with Rice

Description
Cook Time: About 60 minutes
 * Serves: 8

Ingredients

 * 2 tablespoons olive oil
 * 2 medium onions, chopped
 * 4 garlic cloves, minced
 * 2 stalks celery, diced
 * 2 medium red/green peppers, cut into strips
 * 1 cup chopped mushrooms
 * 2 cups uncooked rice
 * 1 x 3-lb chicken, cut into 8 pieces, skin removed
 * 1 teaspoon salt (optional)
 * 3½ cups chicken broth, fat removed
 * 4 cups water
 * Saffron or Sazón, for color
 * 3 medium tomatoes, chopped
 * 1 cup frozen peas
 * 1 cup frozen corn
 * 1 cup frozen green beans
 * or capers for garnish, if desired

Directions

 * 1) Heat the oil over medium heat in a nonstick pot. Add the onion, garlic, celery, green pepper, and mushrooms. Cook over medium heat, stirring often, for about 3 minutes or until tender.
 * 2) Add the rice and sauté for 2–3 minutes, stirring constantly until it begins to brown.
 * 3) Add the chicken, salt, chicken broth, water, saffron (Sazón), and tomatoes. Bring the water to a boil, then reduce heat to medium-low and let simmer.
 * 4) Cover the pot and let the casserole simmer until the water is absorbed and rice is tender, about 20 minutes.
 * 5) Stir in the peas, corn, and beans, and cook for 8–10 minutes. When everything is hot the casserole is ready to serve. Garnish with olives or capers, if desired.