Southwestern Chicken and Rice

For a one-skillet meal loaded with zesty, south-of-the-boarder flavor, this Southwestern Chicken and Rice recipe delivers! Tender chicken breasts, bell peppers and onions are cooked with full-flavored GOYA® Yellow Rice, smoky chili powder, paprika and a sprinkle of fresh cilantro. With Southwestern Chicken and Rice, you can count on a quick and easy dinner for the whole family!

Serves 4

Prep time: 10 min.

Total time: 45 min.

1 tbsp. GOYA® Extra Virgin Olive Oil

2 boneless, skinless chicken breast halves (about 1 lb.), cut into ¾” pieces

½ medium yellow onion, finely chopped (about ½ cup)

½ medium green and/or red bell pepper, chopped (about ½ cup)

2 tbsp. GOYA® Lemon Juice

1 tbsp. chili powder

1 tbsp. GOYA® Minced Garlic, or 4 cloves garlic, finely chopped

1 tsp. paprika

½ tsp. hot pepper flakes

1 box (8 oz.) GOYA® Yellow Rice

1 tbsp. chopped fresh cilantro

1.	Heat oil in 12” skillet over medium-high heat. Add chicken pieces. Cook until golden brown on all sides, about 5 minutes; transfer chicken to plate.
2.	Add onions and peppers to same skillet. Cook, stirring occasionally, until onions are soft and translucent, about 5 minutes. Stir lemon juice, chili powder, garlic, paprika and hot pepper flakes into skillet. Cook until garlic is fragrant, about 30 seconds more. Return chicken to skillet.
3.	Add contents of yellow rice mix and 2 cups water to skillet; stir to combine. Bring water to boil. Reduce heat to medium low. Simmer, covered, until chicken is cooked through, rice is tender and water is absorbed, about 25 minutes.
4.	Remove skillet from heat; stir in cilantro. Serve warm.