GOYA® Easy Arroz con Pollo

Ingredients

• 1 pound chicken breasts and/or thighs
• 1/2 teaspoon Goya Adobo All-Purpose Seasoning with Pepper
• 1 tablespoon Goya Extra Virgin Olive Oil
• 1/2 medium yellow onion, finely chopped
• 1/2 medium green bell pepper, finely chopped
• 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
• 1/4 cup Goya Frozen Peas, thawed

Directions

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 min. 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.

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.

Arrange pimientos, olives and peas over Chicken and Rice.