Arroz con Pollo II

Ingredients

• 1 cup beer 
• 15 ounce peas drained canned
• 15 ounce tomato sauce canned
• 2 cubes chicken bouillon 
• 3 cloves garlic crushed
• 0.5  bell pepper green chopped
• 1 tablespoon olive oil 
• 2  onions chopped
• 0.5  bell pepper red sliced
• 1 pinch saffron threads 
• 6 servings salt to taste
• 1.5 cups rice white uncooked
• 2 pound meat from a rotisserie chicken whole cut into pieces

Equipment

• frying pan

Directions

1. Heat oil in a large skillet over medium high heat.
2. Saute chicken until lightly browned; remove from skillet and set aside.
3. Saute onion, garlic and green bell pepper until soft; stir in tomato sauce, saffron, salt and bouillon and return chicken pieces to skillet. Cook for 10 minutes, then add rice and reduce heat to low.
4. Add beer and simmer for 8 to 10 minutes, stirring occasionally, until rice is tender. Finally, stir in peas with liquid and garnish with roasted red bell pepper.