- 1 (8 ounce) box GOYA® Yellow Rice
- 2 medium tomatoes, cored, seeded, and finely chopped
- 2 tablespoons GOYA® Extra Virgin Olive Oil, divided
- 1 pound boneless, skinless chicken breasts, cut in 3/4-inch pieces
- GOYA® Adobo All-Purpose Seasoning with Pepper, to taste
- 1 medium green bell pepper, chopped
- 1/2 medium onion, chopped
- 1/2 cup shredded Cheddar cheese
- In small saucepan over medium heat, bring 2 cups water to boil. Add contents of yellow rice mix, tomatoes and 1 tbsp. oil; return water to boil. Reduce heat to low. Cook, covered, until water is absorbed and rice is tender, about 25 minutes.
- Meanwhile, heat remaining oil in medium skillet over medium-high heat. Season chicken with Adobo. Cook chicken until golden brown, about 5 minutes. Add bell peppers and onions to skillet. Cook, stirring, until vegetables are soft and chicken is cooked through, about 10 minutes more; remove from heat.
- In skillet with cooked chicken, stir in cooked rice until combined. Mix in cheese, stirring until melted. Serve warm.
03/28/2017
recipepes.com
cheesy chicken and yellow rice, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
