Cooking With ABC13: Arroz Con Pollo from David Nuno & Mamma Nuno

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Thursday, June 1, 2017

Arroz Con Pollo from David Nuno & Mamma Nuno


1 lb. Cooked Chicken Breast, cubed

1/2 tsp. GOYA Adobo All-Purpose Seasoning with Pepper

1 tbsp. GOYA Extra Virgin Olive Oil

1/2 Medium Yellow Onion, finely chopped (about cup)

1/2 Medium Green Bell Pepper, finely chopped (about cup)

2 tsp. GOYA Minced Garlic

1 box (8 oz.) GOYA Yellow Rice (Seasoning included)

1 jar (4 oz.) GOYA Fancy Sliced Pimientos, drained

8 GOYA Manzanilla Olives Stuffed with Minced Pimientos, thinly sliced

1/2 cup Frozen Peas, thawed


-Heat olive oil in pan, add onion and peppers to pan. Cook until

vegetables are soft, about 5 minutes. Add garlic to pan; cook until fragrant,

about 30 seconds more.

-Add cooked chicken to pan and stir. Pour 2 cups water into pan with

vegetables; bring water mixture to boil; add rice and seasonings. Lower heat

to medium-low; simmer, covered, until water is absorbed, rice is tender,

about 25 minutes.

-Arrange pimientos, olives and peas over chicken and rice.

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