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Arroz con pollo (Chicken with Rice) is a classic Mexican dish with many variations. This recipe, while good and satisfying, is very basic. Cooks are encouraged to experiment by adding chorizo, black olives, canned green chiles or fresh jalapeños, and additional spices.

• 2 tablespoons olive oil
• 4 boneless, skinless chicken breasts
• 2 garlic cloves, minced
• 1 cup long-grained white rice
• 1/2 cup chopped onion
• 1-1/2 cups canned crushed tomatoes
• 1 cup roasted jarred red pepper
• 1-1/2 cups chicken broth
• 1/4 cup chopped parsley
• 1/4 teaspoon rosemary
• 1/2 teaspoon salt
• 10-ounce package of frozen peas or asparagus tips, thawed

Heat the oil in a large, heavy skillet. Sauté the garlic for a minute or so, and add chicken breasts to pan. Cook over medium-low heat, turning once, until browned, 5 or 6 minutes. Transfer the chicken to a plate, and set aside.

In the same skillet, combine rice and onion. Cook until the rice is translucent, about 2 minutes. Stir in tomatoes, roasted red pepper, broth, parsley, rosemary and salt. Return chicken to skillet; cover and let simmer for 25 minutes.

Stir in the peas or asparagus and cook until heated through, about 5 minutes.

To serve, arrange chicken-rice mixture on a serving platter. Sprinkle with ground pepper to taste and garnish with rosemary sprigs and lemon wedges.

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