Arroz Con Pollo (Mexican Chicken & Rice) - cooking recipe

Ingredients

1/4 teaspoon chili powder
3/4 teaspoon cumin
1/4 teaspoon onion powder
1 rotisserie-cooked chicken, stripped, including the skin
1 tablespoon extra virgin olive oil
1 tablespoon extra virgin olive oil
1/2 onion
2 garlic cloves
1 green bell pepper
1 red bell pepper
0.5 (4 ounce) can ortega diced chilies (drained)
2 cups chicken broth
2 tablespoons mild salsa (subst ( 1/2 4 oz. can Ortega diced chiles)
1 (14 ounce) can diced tomatoes (undrained, subst ( 2 cups cherry tomatoes, cut into halves cup chicken broth)
1/2 cup chicken broth
1/4 teaspoon chili powder
1/4 teaspoon cumin
1 1/2 cups basmati rice
0.5 (8 ounce) package frozen peas (subst ( 1/2 8 oz pkg frozen peas & carrots)

Preparation

prep: Cut chicken into 1-inch chunks. Remove stem and seeds from bell peppers. Finely chop bell peppers, Onion, garlic, and ortega chiles.
Use a large, deep pan. Drizzle 1 tbsp olive oil into it, and heat the pan. Please note that spices are put in twice: once with the chicken, and once with the rice, so don't put them away after the first measurement.
Place chicken in heated pan. Sprinkle 1/4 tsp chili powder, 3/4 tsp cumin, and 1/4 tsp onion powder over chicken, stirring frequently, until chicken is thoroughly heated.
Remove chicken from pan. Add the remaining tbsp of olive oil and the pepper mixture. Cook, stirring constantly, for approximately 6 minutes, until onion is soft and liquid has reduced out and disappeared, I don't use salt/pepper during this step, since there is enough in the rotisserie chicken already.
Add the chicken broth, salsa, diced tomatoes, chili powder, and cumin to the pepper mixture. Bring to a boil.
Stir in the rice, and put the chicken back in the pan, along with any juices that may have left the chicken. Cover and cook for approximately 10 minutes, stir in the frozen peas and cook for an additional 10 minutes or until rice is tender.