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Give your everyday chicken and rice dinner a makeover with this deliciously cheesy chicken and yellow rice recipe. Simply stir flavor-packed GOYA® Yellow Rice with seasoned chicken breasts, veggies, and a handful of cheddar cheese. In 30 minutes, you have an easy, comforting weeknight meal that will chase the blahs away!
Ingredients
1 box (7 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
1
medium green bell pepper, chopped (about 1 cup)
½
medium onion, chopped (about ¾ cup)
½ cup
cup shredded cheddar cheese
Directions
Step 1
In small saucepan over medium heat, bring 2 cups of 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.
Step 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.
Step 3
In skillet with cooked chicken, stir in cooked rice until combined. Mix in cheese, stirring until melted. Serve warm.
New from Goya
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