One of my favorite comfort foods is Arroz con Pollo or Chicken with Rice. It is found in nearly every culture in the world. My recipe, as with most of the food I cook, is largely Latin in origin. Being from a predominately Hispanic area of California I have always been surrounded by Latinos and their wonderful, colorful and tasty culture. This recipe for Arroz con Pollo is a simpler though very tasty version of the popular dish. It can easily be scaled and changed to suit individual taste.

• 2 teaspoons ground cumin 
• 2 teaspoons dried oregano leaves 
• 1-teaspoon kosher salt 
• 1-teaspoon black pepper 
• 1-teaspoon paprika 
• ¼ to 1-teaspoon cayenne pepper  (¼ teaspoon is very mild)
• 1½ lb boneless, skinless chicken breasts cut into chunks – you may use equivalent amount of any cut of chicken depending upon taste.
• 2 tablespoons extra-virgin olive oil 
• ½ lb. ham, chopped 
• 1 cup diced white onion 
• 1 cup dice carrots
• 1 cup diced celery 
• 1 tablespoon minced garlic 
• 1 cup dry converted or long grain rice 
• ½ cup dry white wine 
• 1¾ cups chicken broth 
• 1-½ cups chopped tomatoes or 1 (14.5oz can)  
• 1 bay leaf 
• 1 cup frozen peas, thawed 
• ½ cup pitted, chopped Spanish olives 
• 4-6 oz roasted red peppers

Combine cumin, oregano, salt, pepper, paprika, and cayenne in a bowl. Rub the mixture over chicken to coat. Heat oil in a large sauté pan over medium-high heat. Add chicken; cook until it’s browned, about 4 minutes. Add ham, onion, carrot, celery and garlic; sauté 3 minutes.

Stir in rice, cook 1 minute, then de-glaze pan with wine. Simmer until nearly evaporated. Add broth, tomatoes, and bay leaf. Bring rice mixture to a boil, reduce heat to low, cover pan, and cook until rice is tender, 20–25 minutes.

Add peas, olives, and pimientos to rice; cover pan and simmer 3 minutes to blend flavors. Remove bay leaf before serving.