Arroz con pollo-- browned seasoned chicken thighs in oil olive. Removed sautéed onion, green and red pepper till translucent and garlic cooked 3 mi more. Finished with can fire roasted tomatoes, a jar of Goya sofrito tomatoe base, cook 3 min more. Then added 2 cups of long grain rice ( soak in cold water and drained) 3 cups chicken stock covered and cook on low flame 30 min. Last 10 minutes added green olives!!! Simple supper after pumpkin picking!!