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.
Click Here For Printable Recipe