cheesy chicken and yellow rice

Ingredients

• Servings: 4
• 1 (8 ounce) box goya® yellow rice
• 2 medium tomatoes, cored, seeded, and finely chopped
• 2 tablespoons goya® extra virgin olive oil, divided
• 1 pound boneless, skinless chicken breasts, cut in 3/4-inch pieces
• goya® adobo all-purpose seasoning with pepper, to taste
• 1 medium green bell pepper, chopped
• 1/2 medium onion, chopped
• 1/2 cup shredded cheddar cheese

Recipe

Preparation Time: 5 mins Ready Time: 30 mins


• in small saucepan over medium heat, bring 2 cups water to boil. add contents of yellow rice mix, tomatoes and 1 tbsp. oil; return water to boil. reduce heat to low. cook, covered, until water is absorbed and rice is tender, about 25 minutes.
• meanwhile, heat remaining oil in medium skillet over medium-high heat. season chicken with adobo. cook chicken until golden brown, about 5 minutes. add bell peppers and onions to skillet. cook, stirring, until vegetables are soft and chicken is cooked through, about 10 minutes more; remove from heat.
• in skillet with cooked chicken, stir in cooked rice until combined. mix in cheese, stirring until melted. serve warm.