Watership Down Kitchen

 This meal is so easy to prep and variable to include whatever veggies you have on hand. Peas are my classic fav, but feel free to change as you wish! Ingredients : 4 ounces roasted red peppers 1 pound boneless, skinless chicken breast 1 teaspoon paprika 1/2 cup jasmine rice 1 teaspoon turmeric 2 1⁄2 ounces peas 1 1/4 cup chicken broth salt, pepper, oil Method : Preheat oven to 425 degrees F. Tear roasted red peppers into bite-sized pieces. Pat chicken very dry; season each breast with salt, pepper, and paprika. Heat 1 tablespoon oil in a medium ovenproof pot over medium-high. Add rice; cook, stirring, until toasted and fragrant. Add 1 teaspoon turmeric; cook, stirring, 30 seconds. To pot with rice, add 1 1⁄4 cups broth, and 1⁄2 teaspoon salt; bring to a boil over high heat. Remove from heat and stir in roasted red peppers. Place chicken on top of rice in the center. Cover with a lid or foil; cook on center oven rack until water is absorbed and rice and chicken are cooked through. Remo