Chicken Rice

I am not sure what to call this. Technically it is not a jambalaya nor a paella. It is closer to a paella I suppose.

I salt-and-pepper the chicken pieces and then brown them lightly with olive oil. Onion and carrot are then sautéed until onion softened then half a chili pepper and a large clove of garlic are added. Half a large can of tomato is next along with s little of thyme. Cook down the tomato for 15 or so minutes until thicken then add rice. Toss the rice around the sauce for five minutes or so then add chicken stock. Simmer until it is almost dry then put the chicken back in with some frozen peas. Give it 15 minutes or so and it is done. Brightens up a rainy day.