Arroz con Roll-o 🌿🍗🍚

Total Time: ~60 mins Yield: 4-6 servings

🛒 Ingredients

For the infusion:

• 2–3 tablespoons olive oil (or butter, depending on preference)

• 0.1g - 0.2g RSO/Distillate (see infusion instructions below)

For the dish:

• 2 lbs bone-in chicken thighs (skin on for flavor, optional to remove after cooking)

• 1 ½ cups long-grain rice (uncooked)

• 1 medium onion, diced

• 1 bell pepper (red or green), diced

• 3 garlic cloves, minced

• 1 cup frozen peas

• 1 can (14.5 oz) diced tomatoes (with juice)

• 3 cups chicken broth (or water + bouillon)

• 1 teaspoon ground cumin

• 1 teaspoon smoked paprika

• ½ teaspoon turmeric (or saffron threads if you’re fancy)

• Salt & pepper to taste

• Fresh cilantro or parsley for garnish

• Lime wedges for serving

🔥 Instructions

Step 1: Infuse Your Oil/Butter

1. Warm the olive oil (or butter) in a small pan on low heat — do not let it simmer or smoke.

2. Add your measured dose of RSO or distillate. Stir until fully dissolved into the oil.

   • Tip: RSO and distillate mix best when slightly warmed. Use a toothpick or dab tool to transfer sticky oil.

3. Set aside — this is your infused cooking fat.

👉 Dosage Guide: If you want ~10mg THC per serving (6 servings total), add ~60mg worth of RSO/distillate into the oil. Adjust to your tolerance.

Step 2: Brown the Chicken

1. Heat a large pot or Dutch oven over medium heat.

2. Add half of your infused oil and sear the chicken thighs skin-side down for about 5 minutes per side until golden brown.

3. Remove chicken and set aside.

Step 3: Build the Base

1. In the same pot, add remaining infused oil.

2. Sauté onion, bell pepper, and garlic for 3–4 minutes until softened.

3. Stir in rice, cumin, paprika, and turmeric. Toast for 2 minutes until rice is lightly golden.

Step 4: Combine & Simmer

1. Add diced tomatoes (with juice) and chicken broth. Stir well.

2. Return chicken thighs to the pot, nestling them into the rice.

3. Bring to a boil, then reduce heat to low. Cover and simmer for 25–30 minutes, until rice is tender and chicken is cooked through (165°F internal temp).

Step 5: Finish & Serve

1. In the last 5 minutes of cooking, stir in frozen peas.

2. Let the pot rest (covered) for 5 minutes off heat to allow flavors to meld.

3. Garnish with fresh cilantro/parsley and a squeeze of lime.