Chicken And Pigeon Peas Skillet Dinner - cooking recipe

Ingredients

4 slices finely chopped bacon
1/2 cup chopped onion
3 tablespoons sofrito sauce (recipes on food.com)
1 1/2 lbs boneless skinless chicken breasts, cut into 2-inch pieces
1 (8 ounce) can spanish style tomato sauce (like Goya brand)
3 cups chicken broth
2 cups long-grain white rice, uncooked
1 (15 ounce) can pigeon peas, drained (gandules)
1 1/2 cups shredded cheddar cheese

Preparation

Cook bacon, onion and sofrito sauce base in large skillet on medium-high heat 5 minute or until bacon is almost crisp. Add chicken to skillet; brown on all sides.
Stir tomato sauce and broth into skillet; bring to boil. Add rice and pigeon peas. Bring to boil; cover.
Reduce heat to low; simmer 20 minutes or until chicken is cooked through and rice is tender. Sprinkle with cheese before serving.