GOYA® Easy Arroz con Pollo

This simple arroz con pollo recipe is a cinch to prepare with a few GOYA® pantry staples. GOYA® Adobo lends irresistible flavor to the chicken; GOYA® Extra Virgin Olive Oil makes the veggies even tastier and GOYA® Yellow Rice takes away any guess work.

• Preparation Time: 5 mins
• Total Time: 5 mins

Ingredients

• 1 pound chicken breasts and/or thighs*
• 1 tablespoon GOYA® Extra Virgin Olive Oil
• 2 teaspoons GOYA® Minced Garlic
• 1 (8 ounce) box GOYA® Yellow Rice
• 1 (4 ounce) jar GOYA® Fancy Sliced Pimientos, drained
• 8 GOYA® Manzanilla Olives Stuffed with Minced Pimientos, thinly sliced
• 0.5 teaspoon GOYA® Adobo All-Purpose Seasoning with Pepper
• 0.5 medium yellow onion, finely chopped
• 0.5 medium green bell pepper, finely chopped
• 0.25 cup GOYA® Frozen Peas, thawed

Recipe Instructions

Step 1

Season chicken with Adobo. Heat oil in large skillet over medium-high heat. Add chicken to pan; cook until golden brown on all sides, about 5 minutes. Transfer to plate. Add onion and peppers to pan. Cook until vegetables are soft, about 5 min. Add garlic to pan; cook until fragrant, about 30 seconds more.

Step 2

Pour 2 cups water into pan with vegetables; bring water mixture to boil; add rice and chicken to pan. Return water to boil; boil 1 min. Lower heat to medium low; simmer, covered, until water is absorbed, rice is tender and chicken is cooked through, about 25 min.

Step 3

Arrange pimientos, olives and peas over Chicken and Rice.