For the chicken

1 lb. boneless, skinless chicken breast, cut into 2-inch cubes
1 tsp. adobo seasoning, such as Loisa or Badia brand
1 tsp. sazón seasoning, such as Loisa or Badia brand
1/2 tsp. dried oregano
1/8 tsp. ground annatto or sweet paprika
1 Tbs. olive oil
1 tsp. fresh lemon juice

For the rice

1-1/4 cups jasmine rice, rinsed
1-1/4 cups water
1 Tbs. prepared sofrito, such as Loisa or Iberia brand
1/4 cup tomato sauce
1/2 cup pimiento-stuffed green olives (optional)
1 tsp. capers (optional)
1 tsp. powdered chicken bouillon, such as Lee Kum Kee brand
1 bay leaf
1 cup frozen peas

In a medium bowl, combine the chicken, adobo, sazón, oregano, annatto, olive oil, and lemon juice. Toss well to incorporate, cover, and let marinate at room temperature while you prepare the rice.

In the bowl of a rice cooker, combine rice and water. Add sofrito, tomato sauce, olives and capers (if using), chicken bouillon, and bay leaf. Stir with a plastic spatula (typically provided with rice cookers) to incorporate.

Add seasoned chicken breast, and stir to combine. Cover and switch cooker on.

When the rice is cooked, 20 to 25 minutes, uncover and sprinkle peas over rice. Cover and let stand 5 minutes on warm. Remove and discard the bay leaf. Fluff and serve.

By Von Diaz