1 lb. boneless skinless chicken breast, cut into 1/2-inch pieces
2 cloves garlic, minced
1 cup finely chopped onion
2 cups long-grain white rice, rinsed and drained
1 cup finely chopped red bell pepper
2-3/4 cups chicken broth
1 bay leaf
2 tsp ground cumin
1 tsp salt
1/2 tsp freshly ground black pepper
1/4 tsp crushed saffron threads, steeped in 1/4 cup hot water
1 cup fresh shelled peas (or thawed frozen)
Directions:
Press COOK SWITCH. When the bottom of the inner pot gets hot, add oil and swirl to coat. Sauté chicken for 4 to 5 minutes. Stir in garlic and onion; sauté for 2 minutes or until onion is softened and chicken is browned. Stir in rice, red pepper, broth, bay leaf, cumin, salt, pepper, and saffron threads in water. Cover and reset for a regular cooking cycle. When Keep Warm switches on, stir in peas. Cover and steam for 10 minutes. Fluff and serve hot.
