Cuban Arroz con Pollo

@mikabites Arroz con Pollo a la Chorerra :flag-cu: This is an easy & comforting one-pot meal we all need in our lives :heart_eyes: Ingredients 28 oz dried valencia rice, washed ½ cup water 2 tsp powdered yellow food coloring Olive oil 1 yellow onion, diced 1 green bell pepper, diced 1 red bell pepper, diced 8 garlic cloves, minced 1 Tbsp Sazon Completa 8 oz tomato sauce 1 cup dry white cooking wine, plus a splash 1 lb boneless, skinless chicken thighs 1 lb chicken thighs 5 cups hot water 1 12-ounce beer, room temperature Salt, to taste 1 cup peas ½ cup canned roasted red bell peppers Chopped fresh cilantro, for garnish Preparation -In a large bowl, combine the rice, water, and yellow food coloring powder. Mix well, then let sit to stain the rice. -Heat the olive oil in a large pan over medium heat. Add the onion, bell peppers, garlic, and Sazon and sauté for 4-5 minutes, until the onion is translucent. -Add the tomato sauce, wine, chicken thighs and drumsticks, and 2 cups of hot water and cook over for 10-15 minutes, until the chicken is partially cooked. -Add the remaining 3 cups of hot water and another splash of wine, then stir in the rice and season with salt. Bring to a boil, then reduce the heat to low, cover, and simmer for 15 minutes. Add the beer, then cover again and continue cooking for another 10 minutes, until the rice is tender. -Top with the roasted red bell peppers, peas, and cilantro. -Enjoy!