Ingredients
4
4 servings
- •1 pound chicken breasts and/or thighs*
- •0.5 teaspoon GOYA® Adobo All-Purpose Seasoning with Pepper
- •1 tablespoon GOYA® Extra Virgin Olive Oil
- •0.5 medium yellow onion, finely chopped
- •0.5 medium green bell pepper, finely chopped
- •2 teaspoons GOYA® Minced Garlic
- •1 (8 ounce) box GOYA® Yellow Rice
- •1 (4 ounce) jar GOYA® Fancy Sliced Pimientos, drained
- •8 GOYA® Manzanilla Olives Stuffed with Minced Pimientos, thinly sliced
- •0.25 cup GOYA® Frozen Peas, thawed
Instructions
- Season chicken with Adobo. Heat oil in large skillet over medium-high heat. Add chicken to pan; cook until golden brown on all sides, about 5 minutes. Transfer to plate. Add onion and peppers to pan. Cook until vegetables are soft, about 5 min. Add garlic to pan; cook until fragrant, about 30 seconds more.
- Pour 2 cups water into pan with vegetables; bring water mixture to boil; add rice and chicken to pan. Return water to boil; boil 1 min. Lower heat to medium low; simmer, covered, until water is absorbed, rice is tender and chicken is cooked through, about 25 min.
- Arrange pimientos, olives and peas over Chicken and Rice.
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