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Perfect for your back-to-school routine, this quick and easy, wonderful family meal will bring smiles to your table in less than 30 minutes.
Create this protein-filled skillet feast by complementing tender chicken breast strips and fluffy GOYA® Yellow Rice with delicious GOYA® Low Sodium Black Beans, seasoned with savory rustic flavors! In a large skillet, simply bring beans to a boil along with a kick of GOYA® Pico De Gallo Salsa, corn, cilantro and a touch of cumin. Stir in chicken and rice, and enjoy!
Ingredients
1 jar (7928)
GOYA® Pico de Gallo Salsa
1 can (15.25 oz.)
GOYA® Whole Kernel Corn, drained and rinsed
1 can (15.5 oz.)
GOYA® Low Sodium Black Beans OR GOYA® Black Beans, drained and rinsed
1 tsp.
ground cumin
3 tbsp.
chopped fresh cilantro
1 package
PERDUE® SHORT CUTS® Carved Breast Strips, Grilled, roughly chopped
3 cups
GOYA® Yellow Rice, cooked according to package directions
Directions
Step 1
In a large skillet, bring salsa, corn, beans, cumin and cilantro to a boil over medium-high heat.
Step 2
Reduce heat and simmer, uncovered, 3 minutes.
Step 3
Stir in chicken and rice, and heat through.
New from Goya
Recipe Tags
Appetizers & Snacks Breakfast & Brunch Salads Main Dishes Side Dishes Desserts & Drinks BBQ & Grilling Game Day Movie Night CIA Recipes Main Dishes Side Dishes Salads Desserts & Drinks Appetizers & Snacks Summertime Caribbean Mexico South America Central America Spain Under 20Recipe Reviews
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