GOYA® Easy Arroz con Pollo

Recipe View Season the chicken with Adobo seasoning. (2 minutes)

Recipe View Heat the olive oil in a large skillet or Dutch oven over medium-high heat. Add the chicken and cook, turning occasionally, until golden brown on all sides. Transfer the chicken to a plate and set aside. (8 minutes)

Recipe View Add the chopped onion and green bell pepper to the skillet and cook until softened, about 5 minutes. Stir in the minced garlic and cook until fragrant, about 30 seconds. (6 minutes)

Recipe View Pour 2 cups of water into the skillet with the vegetables and bring to a boil. Add the yellow rice mix and browned chicken to the skillet. Return to a boil, then reduce heat to low, cover, and simmer until the water is absorbed, the rice is tender, and the chicken is cooked through, about 25 minutes. (27 minutes)

Recipe View Gently stir in the drained pimientos, sliced olives, and thawed peas. Heat through for another 2 minutes. (3 minutes)

Recipe View Serve immediately and enjoy!