Chicken And Rice - cooking recipe

Ingredients

8 chicken thighs
1 red pepper
1 green pepper
1 c. frozen peas
1 scallion/onion
1 pkg. Spanish Sasson
1 1/2 c. diced carrots
3 garlic cloves
4 c. chicken broth
2 c. rice
parsley, thyme, salt and pepper to taste

Preparation

Saute thighs with oil and garlic.
Turn often (30 minutes). Remove from skillet.
Dice peppers, carrots and onion.
Saute in same skillet with chicken mix.
Pour rice and mix with chicken broth and Sasson.
Bring to a boil.
Reduce heat (low) for 20 minutes.
Place thighs on top.
Leave stand for 20 minutes. Garnish with peas (cooked or uncooked).