1. Place bell pepper, garlic, onion, tomato, 1/2 cup cilantro and cubanelle pepper in a blender or food processor; blend until mixed (you have now made sofrito). 2. Add salt and pepper to taste and set aside. 3. Heat oil in a large, nonstick skillet over medium-high heat. 4. Brown chicken on all sides, about 5 minutes. Add the rice and saute 1 minute. 5. Add the beer, sofrito (vegetable mixture) and 1/2 cup water. 6. Bring to a simmer, lower the heat and cook 15 minutes. Do not let the liquid come to a boil. 7. Add the peas and pimentos and cook 5 more minutes. 8. Add salt and pepper to taste. 9. Sprinkle with remaining cilantro and serve. ---------------------------------------------------------------------------
Nutrition
Ingredients
