Healthy Arroz Con Pollo Recipe

1 Combine the chicken, broth, beer, onion, ½ cup cilantro, garlic, Worcestershire, and seasoning blend in a Dutch oven; bring to a boil. Reduce the heat and simmer, covered, until the chicken is tender and cooked through, about 35 minutes. With a slotted spoon, transfer the chicken to a plate to cool. When cool enough to handle, shred the chicken discarding the bones; set aside.
2 Strain the cooking liquid discarding the onions and cilantro. Return the cooking liquid to the Dutch oven and set over medium-high heat. Add the rice, green beans, carrot and 3/4 teaspoon salt; bring to a boil. Reduce the heat and simmer, covered, until the liquid is evaporated and the rice is tender, about 40 minutes.
3 Meanwhile, in a non stick skillet cook the bell peppers, sliced onion, and the remaining 1/4 teaspoon salt. Cook, stirring occasionally, until the vegetables are tender, about 8 minutes. Stir in the shredded chicken.
4 Add the chicken mixture to the rice mixture. Stir in the ketchup, peas, and olives; heat through. Remove from the heat. Stir in the remaining 1/2 cup cilantro.