Rice with kidney beans, Gordal olives and roasted chicken

Ingredients:
Preparation:
In a large pan (ideally cast iron) on medium heat, sauté the onions and garlic in the oil, stirring for 3 minutes. Add the spices and stir for 1 minute. Add the rice and continue cooking for 1 minute, stirring.
Add the can of diced tomatoes and 3 cups of broth, salt and pepper, and reduce the heat to medium-low. Simmer for 20 minutes, stirring occasionally.
Add the beans, chicken and Gordal olives and continue cooking for 5 to 10 minutes, or until the rice is cooked. Add broth as needed. Mix in the parsley and serve with lemon wedges.
Ingredients
Directions
In a large pan (ideally cast iron) on medium heat, sauté the onions and garlic in the oil, stirring for 3 minutes. Add the spices and stir for 1 minute. Add the rice and continue cooking for 1 minute, stirring.
Add the can of diced tomatoes and 3 cups of broth, salt and pepper, and reduce the heat to medium-low. Simmer for 20 minutes, stirring occasionally.
Add the beans, chicken and Gordal olives and continue cooking for 5 to 10 minutes, or until the rice is cooked. Add broth as needed. Mix in the parsley and serve with lemon wedges.