Easy Arroz con Pollo

Easy Arroz con Pollo

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Prep time

5m

Total time

40m

Yields

4

Servings

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La Cocina Goya

A Quick & Simple Spanish Classic

This simple arroz con pollo recipe is a cinch to prepare with a few GOYA® pantry staples. GOYA® Adobo lends irresistible flavor to the chicken; GOYA® Extra Virgin Olive Oil makes the veggies even tastier and GOYA® Yellow Rice takes away any guess work. One bite and you’ll taste an authentic, homemade meal that’s easier than ever to make!

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  • Ingredients
  • Directions

Ingredients

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1 lb.

chicken breast and/or thighs (if using boneless, skinless chicken, cut into 1” pieces)

½

 medium yellow onion, finely chopped (about ½ cup)

½

 medium green bell pepper, finely chopped (about ½ cup)

2 tsp.

GOYA® Minced Garlic, or 2 cloves garlic, finely chopped

 

1 box (8 oz.)

GOYA® Yellow Rice

1 jar (4 oz.)

GOYA® Fancy Sliced Pimientos, drained

¼ cup

GOYA® Frozen Peas, thawed

 

Directions

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Step 1

Season chicken with Adobo. Heat oil in large skillet over medium-high heat. Add chicken to pan; cook until golden brown on all sides, about 5 minutes. Transfer to plate. Add onion and peppers to pan. Cook until vegetables are soft, about 5 minutes. Add garlic to pan; cook until fragrant, about 30 seconds more.

Step 2

Pour 2 cups water into pan with vegetables; bring water mixture to boil; add rice and chicken to pan. Return water to boil; boil 1 minute. Lower heat to medium-low; simmer, covered, until water is absorbed, rice is tender and chicken is cooked through, about 25 minutes.

Step 3

Arrange pimientos, olives and peas over chicken and rice.

Recipe Tags

Main Dishes Under 40

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