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Give your everyday chicken and rice dinner a Tex-Mex makeover with this deliciously cheesy and protein-filled recipe. Simply combine plump GOYA® Black Beans and tender chicken breast strips with skillet-sautéed peppers and onions. Add the wow factor by mixing in GOYA® Yellow Rice, regular or low sodium version and a heaping helping of cheddar cheese.
In a convenient 30 minutes, you’ll have an easy, comforting and hunger-crushing weeknight meal that will make you see chicken and rice in a delicious new light.
Ingredients
1 box (7 oz.)
GOYA® Low Sodium Yellow Rice
2
medium tomatoes, cored, seeded and finely chopped (about 1 cup)
2 tbsp.
GOYA® Extra Virgin Olive Oil, divided
2 packages
(9 oz. each) PERDUE® SHORT CUTS® Carved Breast Strips, Grilled, roughly chopped
1
medium green bell pepper, chopped (about 1 cup)
½
medium onion, chopped (about ¾ cup)
1 can (15.5 oz.)
GOYA® Black Beans OR GOYA® Low Sodium Black Beans, drained and rinsed
1½ cups
shredded cheddar cheese
Directions
Step 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.
Step 2
Meanwhile, heat remaining oil in medium skillet over medium-high heat. Add bell peppers and onions to skillet and cook for 3 minutes, or until vegetables are soft. Add the chopped chicken and the beans, and season them with Adobo. Cook until heated through, about three minutes. Remove from heat.
Step 3
In skillet with chicken and bean mixture, stir in cooked rice until combined. Mix in cheese, stirring until melted. Serve warm.
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