Asopao

Ingredients

2 tablespoons vegetable oil
1 medium onion, finely chopped
1 bell pepper, finely chopped
3 cloves garlic, minced
1 teaspoon ground cumin
1 teaspoon dried oregano
1/2 teaspoon paprika
1/2 teaspoon turmeric
2 cups chicken broth
1 cup water
1 can (14.5 oz) diced tomatoes
1 cup long-grain rice
2 cups cooked chicken (shredded or diced)
1 cup peas (fresh or frozen)
1 cup corn kernels (fresh or frozen)
1/2 cup chopped cilantro (optional)
Salt and pepper to taste
Lime wedges for serving

Instructions

Sauté Vegetables

Heat the vegetable oil in a large pot over medium heat. Add the onion, bell pepper, and garlic, and sauté until the vegetables are softened, about 5 minutes.

Add Spices

Stir in the cumin, oregano, paprika, and turmeric, and cook for an additional 1-2 minutes until fragrant.

Add Liquids

Pour in the chicken broth, water, and diced tomatoes. Bring to a boil.

Add Rice

Stir in the rice, reduce the heat to low, and cover the pot. Simmer for about 15 minutes, or until the rice is almost cooked through.

Add Chicken and Vegetables

Stir in the cooked chicken, peas, and corn. Continue to simmer for another 5-10 minutes, or until the rice is fully cooked and the vegetables are tender.

Season and Garnish

Season with salt and pepper to taste. Stir in chopped cilantro if using.