Makes 6 servings.



  1. Cook chicken in oil in Dutch oven or large ovenproof skillet, until brown on all sides.
  2. Stir in onion, green pepper, garlic, salt, pepper and paprika. Cook until vegetables are soft but not brown.
  3. Add broth, tomatoes and rice. Bring to boil. Cover tightly and bake at 350 °F for 45 minutes or until chicken and rice are tender and liquid is absorbed.
  4. Stir in pimentos and green peas; fluff lightly.
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