Spanish, Cuban, South American - a traditional and popular ethnic dish, this ranks among my favorite comfort food at its best! Most often accompanied by black beans (see link) and green peas. Rice takes on a yellow cast from that most expensive of all herbs - saffron. My mom-in-law used a flavoring packet called Vigo which contains paprika, MSG, food dyes and saffron. However it’s not easy to locate unless you live in the southeast, and many cannot use products with MSG and dyes. If saffron is out of the budget, sub a pinch of paprika, turmeric, a tablespoon of tomato paste, whatever ~ or just season to taste and enjoy!
For a pot luck I subbed boneless skinless chicken thighs cut in large chunks about 2" square. Then in Step 4 I added the lightly browned chicken and simmered covered just 10 minutes instead of 25 because the chicken pieces are smaller and have no bones. Then I added rice and simmered covered for the 25 minutes needed to complete cooking of chicken and have rice absorb all liquid.