1 tbsp. olive oil
1 large onion, chopped
1 (14.5 oz can) diced tomatoes with herbs and spices
1 (8 oz pkg) Spanish-style yellow rice, such as Goya
1/2 tsp. dried oregano
1 lb boneless, skinless chicken thighs, cut into 1 1/2-inch pieces
8 large mussels, scrubbed, de-bearded
1 cup frozen peas, thawed
chopped parsley, for garnish

In a large skillet over medium-high heat, heat oil. Add onion, cook, stirring until softened. Stir in 1 1/2 cups water, tomatoes with juices, rice mix and oregano. Add chicken. Bring to boil, reduce heat to medium-low. Cover, simmer until rice is almost tender, about 20 minutes. Stir in mussels and peas.

Cover, cook until chicken is no longer pink in the middle and mussels are open, discard any mussels that don't open. Sprinkle with parsley right before serving.

Submitted by: Sherry Monfils