Arroz Con Grilled Pollo - cooking recipe

Ingredients

8 chicken legs
2 tabelspoons extra virgin olive oil
1 teaspoon kosher salt
1 teaspoon fresh ground black pepper
1 (14 ounce) can chicken broth
1 (14 ounce) can Ro-Tel diced tomatoes with peppers (Original flavor)
1 (14 ounce) can Ro-Tel diced tomatoes with peppers (Mild flavor)
1 (8 ounce) box of zatarain's Spanish rice mix
1/2 cup frozen corn
1/2 cup frozen peas
2 tablespoons butter

Preparation

Thoroughly coat the chicken legs with the olive oil.
Season with salt and pepper. Be generous here as a lot of it will cook off on the grill.
Grill legs over a medium fire, turning to get all sides well marked and browned. Grill until chicken is about 3/4 of the way cooked, but do not over cook as it will finish with the rice.
Remove chicken to a plate.
Drain the juice from both cans of tomatoes into a 2 cup measuring cup.
Add enough chicken broth to the juice to make 1 1/2 cups total. Save the rest of the broth for another use.
In a large saute pan,place the juice mix, tomatoes, rice mix, peas, corn and butter.
Bring to a boil, stirring to incorporate.
Add chicken legs and any juice on the plate.
Cover, reduce heat to a simmer, and cook for 25 minutes.