Cheesy Chicken and Yellow Rice
Prep time: 5 min.
Total time: 30 min.
1 box (8 oz.) GOYA® Yellow Rice
2 medium tomatoes, cored, seeded and finely chopped (about 1 cup)
2 tbsp. GOYA® Extra Virgin Olive Oil, divided
1 lb. boneless, skinless chicken breasts, cut into ¾” pieces
GOYA® Adobo All-Purpose Seasoning with Pepper, to taste
1 medium green bell pepper, chopped (about 1 cup)
½ medium onion, chopped (about ¾ cup)
½ cup shredded cheddar cheese
|1.||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.|
|2.||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.|
|3.||In skillet with cooked chicken, stir in cooked rice until combined. Mix in cheese, stirring until melted. Serve warm.|