Prep time: 15 minutes
Cooking time: 25 minutes
1 tablespoon olive oil
2 boneless, skinless chicken thighs
1 onion, diced
2 green bell peppers
2 cloves garlic, finely chopped
4 sprigs of fresh thyme
2 teaspoons cloves
3 bay leaves
1 sprig of fresh rosemary
1 (10 ounces) package yellow rice
1 cup peas
1 fresh jalapeno pepper
1 lemon, cut into wedges diced chili sauce
In a skillet over medium heat, heat the olive oil. Cook until the pork chops and chicken thighs are browned on both sides, the chicken juices run clear, and the pork chops are done. Set aside after removing from skillet. Cook until the bell peppers are cooked in the pan, then put aside.
Mix in the onion and garlic. Combine rosemary, thyme, cloves, and bay leaves in a mixing bowl. Add rice to the pan, along with the amount of water specified on the rice bag.
Cook for another 10 minutes. Combine the pork chops, chicken, rice, peppers, and peas in a pan. Cook for another 10 minutes, or until the rice is soft.
Remove the rosemary, thyme, and bay leaves.
To Serve: pour lemon juice over the meats and rice, then top with chopped jalapeño and chili sauce.