One Pan Cilantro Chicken and Rice

Name: One Pan Cilantro Chicken and Rice
Prep time: 15M
Total time: 40M
Yield: 8 Servings
Ingredients: 1 pkg. boneless, skinless chicken breasts (about 2 lbs.), cut into 1½” pieces; 2 tsp. Adobo All-Purpose Seasoning with Pepper; 2 tbsp. Extra Virgin Olive Oil; 2 cups Jasmine Rice; 3 cups low-sodium chicken stock; 1 jar Recaito; 1 can Black Beans; 1 can GOYA® Diced Green Chiles; 1 medium red bell pepper, chopped; 1 lime, juiced (about 2 tbsp. juice); ½ cup fresh cilantro, chopped; Fresh lime wedges (optional for serving)

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Here’s a delicious and easy recipe to prepare for dinner in less than an hour. A flavorful One Pan Cilantro Chicken and Rice that will surely become one of your favorites. Have fun preparing it all in a large skillet where you combine cubed chicken breasts seasoned with convenient GOYA® <a title="Adobo with Pepper" href="https://goya.com/en/products/adobo-with-pepper" data-udi="https://goya.com/en/products/adobo-with-pepper">Adobo All-Purpose Seasoning with Pepper</a>, along with fluffy GOYA® <a title="Jasmine Rice" href="https://goya.com/en/products/jasmine-rice" data-udi="https://goya.com/en/products/jasmine-rice">Jasmine Rice</a> and other tasty ingredients such as black beans, chiles, a red bell pepper, chicken stock and GOYA® <a title="Recaito" href="https://goya.com/en/products/recaito" data-udi="https://goya.com/en/products/recaito">Recaito</a>. Try this delight today!

Total Time

40m

Prep Time:15m

Yields:8 Servings

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Ingredients

1 pkg.

boneless, skinless chicken breasts (about 2 lbs.), cut into 1½” pieces

2 tsp.

GOYA® Adobo All-Purpose Seasoning with Pepper

2 tbsp.

GOYA® Extra Virgin Olive Oil

2 cups

dry GOYA® Jasmine Rice

3 cups

low-sodium chicken stock

1 jar
(12 oz.)

GOYA® Recaito

1 can
(15.5 oz.)

GOYA® Black Beansor <a href="https://goya.com/en/products/organic-black-beans/">GOYA® Organic Black Beans</a>, drained and rinsed

1 can
(4 oz.)

GOYA® Diced Green Chiles

medium red bell pepper, chopped

lime, juiced (about 2 tbsp. juice)

½ cup

fresh cilantro, chopped

Fresh lime wedges (optional for serving)

Directions

Kitchen View

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.