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For a one-skillet meal loaded with zesty, south-of-the-boarder flavor, this Southwestern Chicken and Rice recipe delivers! Tender chicken breasts, bell peppers and onions are cooked with full-flavored GOYA® Yellow Rice, smoky chili powder, paprika and a sprinkle of fresh cilantro. With Southwestern Chicken and Rice, you can count on a quick and easy dinner for the whole family!
Ingredients
1 tbsp.
GOYA® Extra Virgin Olive Oil
2
boneless, skinless chicken breast halves (about 1 lb.), cut into ¾” pieces
½
medium yellow onion, finely chopped (about ½ cup)
½
medium green and/or red bell pepper, chopped (about ½ cup)
2 tbsp.
GOYA® Lemon Juice
1 tbsp.
chili powder
1 tbsp.
GOYA® Minced Garlic, or 4 cloves garlic, finely chopped
1 tsp.
paprika
½ tsp.
hot pepper flakes
1 box (8 oz.)
GOYA® Yellow Rice
1 tbsp.
chopped fresh cilantro
Directions
Step 1
Heat oil in 12” skillet over medium-high heat. Add chicken pieces. Cook until golden brown on all sides, about 5 minutes; transfer chicken to plate.
Step 2
Add onions and peppers to same skillet. Cook, stirring occasionally, until onions are soft and translucent, about 5 minutes. Stir lemon juice, chili powder, garlic, paprika and hot pepper flakes into skillet. Cook until garlic is fragrant, about 30 seconds more. Return chicken to skillet.
Step 3
Add contents of yellow rice mix and 2 cups water to skillet; stir to combine. Bring water to boil. Reduce heat to medium low. Simmer, covered, until chicken is cooked through, rice is tender and water is absorbed, about 25 minutes.
Step 4
Remove skillet from heat; stir in cilantro. Serve warm.
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