Directions

1. In a large skillet or paella pan, heat olive oil over medium heat. Add the onions and garlic, and sauté until translucent.
2. Stir in the chicken pieces and cook until browned, about 5-7 minutes. Add the diced peppers and cook for another 3 minutes until slightly softened.
3. Add the paella rice and Smoky Rebel Chipotle Cowboy seasoning to the skillet, stirring to coat the rice with the mixture.
4. Pour in the chicken broth and bring the mixture to a boil. Once boiling, reduce the heat to a simmer and cook uncovered for about 15 minutes.
5. Stir in the frozen peas and season with salt and pepper. Continue to cook for an additional 5-10 minutes, or until the rice is tender and the liquid is absorbed.
6. Remove from heat, let it sit for a few minutes, then garnish with fresh parsley before serving.