Chicken and Yellow Rice

6 boneless, skinless chicken thighs
1 (10 oz) pkg Mahatma yellow rice
1 cup frozen peas
garlic salt and pepper
1/4 cup white wine
1 qt chicken stock
olive oil

In large pot heat oil over med-high heat. Season chicken with garlic salt and pepper and then brown in hot oil on both sides. Add wine and bring to a boil. Add 1/2 of the chicken stock (or enough to cover the chicken) and bring to a boil then cover, reduce heat and simmer for 45 minutes.

Add rice and remaining stock to the chicken and bring to a boil. Cover, reduce heat and simmer 20 minutes or until rice is tender and liquid absorbed. Stir in frozen peas and serve (peas will cook in hot rice mixture).


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