Arroz con Pollo (Chicken with Rice)

1 medium yellow onion, quartered, plus 1/2 yellow onion, thinly sliced
4 cups chicken broth, homemade or canned low-sodium broth
1 cup light beer, such as lager
3 tablespoons Adobo seasoning…found in the International aisle of most supermarkets.  I use Goya brand
3 tablespoons Worcestershire sauce
1 cup fresh chopped cilantro leaves
6 garlic cloves, roughly chopped
2 cups white rice
1 cup fresh or frozen peas
2 medium carrots, finely diced
8 ounces green beans, trimmed and quartered (I used frozen)
1 cup ketchup
1 teaspoon salt
3 tablespoons unsalted butter
1/2 red bell pepper, cored, seeded, ribbed and thinly sliced(I used a whole red and green pepper for the sofrito)
1/2 green bell pepper, cored, seeded, ribbed and thinly sliced
1 cup pimento stuffed olives

Pour the broth into a measuring cup and add water to make 4 cups of liquid. Return it to the pot or skillet and add the rice, peas, carrots, green beans, ketchup, and salt. Stir well and bring to a boil. Let the liquid evaporate to just below the level of the rice, about 10 minutes, and then reduce the heat to low, cover, and cook until the rice is tender and fully cooked, 25 minutes.

Meanwhile, melt the butter in a large skillet over medium heat. Add the peppers and the remaining sliced onions and cook until they’re tender, 8 minutes. Shred the cooked chicken meat discarding the skin and bones, and add the chicken to the vegetables. Cook until it is heated through, 2 to 3 minutes. Fluff the rice with a fork and add the chicken and vegetables to the rice mixture. Stir in the olives, sprinkle with the remaining cilantro and serve.

Enjoy!