Ingredients:

• ½ teaspoon smoked paprika

• ½ teaspoon dried thyme

• ½ teaspoon garlic powder

• ½ teaspoon cayenne pepper

• 1 pound boneless, skinless chicken breasts, cut into 3/4-inch chunks

• 3 slices bacon, chopped

• 2 teaspoons canola oil

• 1 medium onion, finely chopped

• 1 medium red pepper, chopped

• 1 large stalk celery, chopped

• 2 tablespoons tomato paste

• 4 cups lower-sodium chicken broth

• 2 cups long-grain white rice

• 1 cup frozen peas

• Parsley, for garnish

Preparation:

1. In bowl, combine paprika, thyme, garlic powder, cayenne, and 1/2 teaspoon each salt and black pepper. Toss chicken with half of spice mixture.

2. In 6-quart Dutch oven, cook bacon on medium-high 5 minutes or until crisp, stirring occasionally. With slotted spoon, transfer to paper towel.

3. To same pot, add oil, then chicken. Cook 3 minutes or until browned, stirring occasionally. With slotted spoon, transfer to bowl.

4. Add onion, red pepper, celery, and remaining spices to pot. Cook 5 minutes, stirring. Add tomato paste. Cook 30 seconds, stirring. Stir in broth, rice, peas, and 1/8 teaspoon salt. Heat to boiling on high.

5. Reduce heat to maintain simmer. Stir in chicken and any juices. Cover; simmer 27 minutes or until rice is tender and chicken is cooked (165 degrees F). Top with parsley and bacon.