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Ingredients
- 1 box oz Goya Yellow rice
- 2 med. tomatoes - cored, seeded, finely chopped - about 2 cups
- 2 tbsp EVOO, divided
- 1 lb boneless, skinless chicken cutlets
- Adobo seasoning
- 1 med. green pepper, seeded & chopped
- 1/2 onion, chopped
- 1/2 c. shredded cheddar cheese
Details
Preparation
Step 1
In a small saucepan over med. heat, bring 2 c. water to a boil. Add yellow rice box mix, tomatoes & 1 tbsp oil. Boil. Reduce heat & cook covered until rice is absorbed - 25 min.
In the meantime, add 1 tbsp oil to skillet, chop chicken into bite-size pieces; season chicken with Adobo & cook until golden brown, stirring & turning over - 10 min.
Push chicken to pan sides & cook chopped pepper & onion in middle of pan, mix chicken with vegetables.
Then add rice mix to chicken mix, cover with 1/2 cup shredded cheese - Mix until cheese melts & serve warm
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