Cheesy Chicken and Yellow Rice
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!
Total Time
30m
Prep Time:5m
Yields:4 Servings
Ingredients
1 box
(7 oz.)
2
<p><span> medium tomatoes, cored, seeded and finely chopped (about 1 cup)</span></p>
2 tbsp.
GOYA® Extra Virgin Olive Oil, divided
1 lb.
<p><span>boneless, skinless chicken breasts, cut into ¾” pieces</span></p>
1
<p><span>medium green bell pepper, chopped (about 1 cup)</span></p>
½
<p><span>medium onion, chopped (about ¾ cup)</span></p>
½ cup
<p><span>cup shredded cheddar cheese</span></p>
Directions
Step 1
<p>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.</p>
Step 2
<p>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.</p>
Step 3
<p>In skillet with cooked chicken, stir in cooked rice until combined. Mix in cheese, stirring until melted. Serve warm.</p>
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Cheesy Chicken and Yellow Rice
Prep Time: 5m
Total time: 30m
Yields: 4 Servings
<p>Give your everyday chicken and rice dinner a makeover with this deliciously cheesy chicken and yellow rice recipe. Simply stir flavor-packed GOYA® <a title="Yellow Rice" href="https://goya.com/en/products/yellow-rice" data-id="7783">Yellow Rice</a> 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!</p>
Ingredients
1 box (7 oz.)
2
<p><span> medium tomatoes, cored, seeded and finely chopped (about 1 cup)</span></p>
2 tbsp.
GOYA® Extra Virgin Olive Oil, divided
1 lb.
<p><span>boneless, skinless chicken breasts, cut into ¾” pieces</span></p>
1
<p><span>medium green bell pepper, chopped (about 1 cup)</span></p>
½
<p><span>medium onion, chopped (about ¾ cup)</span></p>
½ cup
<p><span>cup shredded cheddar cheese</span></p>
Directions
Step 1
<p>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.</p>
Step 2
<p>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.</p>
Step 3
<p>In skillet with cooked chicken, stir in cooked rice until combined. Mix in cheese, stirring until melted. Serve warm.</p>
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