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Ingredients
1 pkg. (2 lbs.)
PERDUE® Fresh Boneless, Skinless Chicken Breasts, cut into 1½” pieces
2 tbsp.
GOYA® Extra Virgin Olive Oil
2 cups
dry GOYA® Jasmine Rice
3 cups
low-sodium chicken stock
1 jar (12 oz.)
1 can (15.5 oz.)
GOYA® Low Sodium Black Beans, drained and rinsed
1 can (4 oz.)
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)
You are now able to buy this recipe’s ingredients online! After you select your market, you decide if you want to have your items delivered or if you want to pick them up in store!
Learn How It WorksDirections
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.
You are now able to buy this recipe’s ingredients online! After you select your market, you decide if you want to have your items delivered or if you want to pick them up in store!
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