Simple yet delicious, this balanced meal makes a great dinner when you’re cooking for a crowd!
Heat 1 tbsp oil in Dutch oven or high-sided skillet set over medium heat; cook onion, carrots, bell pepper, half of the garlic, 1 tsp cumin, 1/2 tsp oregano and 1/4 tsp cayenne for 5 to 8 minutes or until softened. Season with 1 tsp salt and 1/2 tsp pepper.
Stir in rice; cook for 1 minute. Pour in broth; bring to boil. Reduce heat to low; cover and cook for about 45 minutes or until rice is tender.
Meanwhile, in small blender or food processor, combine 2 tbsp water, 1-1/4 cups cilantro, and jalapeños; blend until smooth. Stir cilantro purée and frozen peas into rice mixture in the last 5 minutes of cooking time.
In medium bowl, toss together chicken thighs, remaining oil, garlic, cumin, oregano, cayenne, salt, pepper and 2 tbsp cilantro. Heat grill to medium-high heat; grease grates well. Grill chicken for 4 to 6 minutes per side or until well marked and internal temperature reaches 165°F.
Transfer rice mixture to serving dish; top with chicken thighs. Sprinkle with remaining cilantro.
Substitute grilled steak, shrimp or tofu for chicken if desired.