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GOYA® Easy Arroz con Pollo
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Prep Time:
5 minutes
Total Time:
40 minutes
Easy arroz con pollo made flavorful with GOYA® Adobo, Extra Virgin Olive Oil, and Yellow Rice.
Ingredients:
  • 1 pound chicken breasts and/or thighs*
  • 0.5 teaspoon GOYA® Adobo All-Purpose Seasoning with Pepper
  • 1 tablespoon GOYA® Extra Virgin Olive Oil
  • 0.5 medium yellow onion, finely chopped
  • 0.5 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
  • 0.25 cup GOYA® Frozen Peas, thawed
Instructions:
  • Season the chicken with flavorful Adobo. Heat oil in a large skillet over medium-high heat. Sear the chicken until golden brown on all sides, about 5 minutes. Transfer it to a plate. Add onion and peppers to the pan and cook until soft, about 5 minutes. Stir in garlic and cook until fragrant, about 30 seconds more.
  • In a pan with vegetables, bring 2 cups of water to a boil. Add rice and chicken to the pan, bring back to a boil for 1 minute. Reduce heat to medium-low, cover, and simmer for about 25 minutes until the water is absorbed, and the rice is tender and the chicken is cooked through.
  • Layer the pimientos, olives, and peas on top of the Chicken and Rice.

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