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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® Adobo All-Purpose Seasoning with Pepper, along with fluffy GOYA® Jasmine Rice and other tasty ingredients such as black beans, chiles, a red bell pepper, chicken stock and GOYA® Recaito. Try this delight today!
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)
Directions
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.
New from Goya
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