One Pan Cilantro Chicken and Rice

One Pan Cilantro Chicken and Rice


One Pan Cilantro Chicken and Rice

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1 pkg. (2 lbs.)

PERDUE® Fresh Boneless, Skinless Chicken Breasts, cut into 1½” pieces

3 cups

low-sodium chicken stock

1 can (15.5 oz.)

GOYA® Low Sodium Black Beans, drained and rinsed


medium red bell pepper, chopped


lime, juiced (about 2 tbsp. juice)

½ cup

fresh cilantro, chopped

Fresh lime wedges (optional for serving)

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Step 1

Season chicken with Adobo. Heat olive oil in large skillet over medium-high heat. Add chicken; cook, flipping occasionally, until browned but not cooked through, about 3-5 minutes; set aside on plate.

Step 2

To same skillet, over medium-high heat, add rice. Cook, stirring often, until rice begins to turn opaque, about 1 minute; add chicken stock and Recaito, stirring to combine. Add black beans, diced green chiles, red bell pepper and reserved chicken; stir to combine.

Step 3

Bring chicken stock to boil; tightly cover skillet. Reduce heat to low; simmer, covered, until water is absorbed, rice is tender and chicken is cooked through (juices run clear and internal temperature registers 170°F on quick-read thermometer when inserted into center), about 20 minutes.

Step 4

Uncover skillet and fluff rice with fork. Stir in lime juice and chopped cilantro. Serve with lime wedges, if desired.

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