½ cup frozen chopped onions
2 packs Sazon Goya con cilantro y achiote
1-2 tsps powdered chicken bouillon
1 8oz. can of tomato sauce
2/3 cup dry white wine
1-1.5 pounds boneless, skinless chicken breast (in strips)
1 cup of rice
1 2oz. jar of sliced red peppers in liquid
1 8.5 oz can of small early peas in water
In a ceramic pot, warm oil to a medium high heat.
Add , garlic, Sazon, bouillon, and tomato sauce. Sprinkle with salt and pepper to taste. Add white wine and leave to simmer for about 5 minutes.
Season chicken with Adobo and add to pot.
Add 1 cup of white rice and stir.
Add 3 cups of water, red peppers (with liquid), and peas (with liquid).
Season to taste with garlic powder, garlic salt, salt and pepper.
When the mixture comes to a summer, reduce to medium-low heat. Cover and let sit until desired consistency (about 45 minutes).
Source: Amparo Miranda