Ingredients:

• 2 cups Santo Grão Rice
• 4 cups chicken broth
• 1 tablespoon olive oil
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 1 red bell pepper, chopped
• 1 green bell pepper, chopped
• 1 pound chicken thighs, boneless and skinless, cut into bite-sized pieces
• 1 teaspoon turmeric
• 1 teaspoon paprika
• 1/2 teaspoon cumin
• Salt and pepper to taste
• 1 cup canned tomatoes, diced
• 1/2 cup frozen peas
• 1/2 cup chopped fresh cilantro or parsley (for garnish)
• Lemon wedges (for serving)

Instructions:
Cook the Rice:
Bring the 4 cups of chicken broth to a boil in a medium pot. Add a pinch of salt and the Santo Grão Rice. Reduce the heat to low, cover, and let it simmer until the broth is absorbed and the rice is cooked, about 15-20 minutes. Set aside.

Prepare the Chicken:
In a large skillet, heat the olive oil over medium heat. Add the chopped onion and minced garlic. Sauté until the onion becomes translucent and fragrant.
Add the chicken pieces to the skillet and cook until they are browned on all sides.

Add Spices and Vegetables:
Stir in the turmeric, paprika, and cumin, coating the chicken pieces with the spices.
Add the chopped red and green bell peppers to the skillet. Cook until they start to soften, about 5 minutes.

Add Tomatoes and Peas:
Stir in the diced canned tomatoes and cook for another 5 minutes.
Add the frozen peas and mix well, cooking until the peas are heated through.

Combine Ingredients:
Add the cooked Santo Grão Rice to the skillet with the chicken and vegetables. Mix well to combine all ingredients.
Season with salt and pepper to taste.

Serve:
Transfer the Galinhada to a serving dish. Garnish with freshly chopped cilantro or parsley.
Serve with lemon wedges on the side for an extra burst of flavor.
This flavorful Galinhada using Santo Grão Rice is a comforting and delicious dish perfect for sharing with family and friends. Enjoy!