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Give your everyday chicken and rice dinner a Tex-Mex makeover with this deliciously cheesy and protein-filled recipe. Simply combine plump GOYA® Black Beans and tender chicken breast strips with skillet-sautéed peppers and onions. Add the wow factor by mixing in GOYA® Yellow Rice, regular or low sodium version and a heaping helping of cheddar cheese.
In a convenient 30 minutes, you’ll have an easy, comforting and hunger-crushing weeknight meal that will make you see chicken and rice in a delicious new light.
1 box (7 oz.)
GOYA® Low Sodium Yellow Rice
medium tomatoes, cored, seeded and finely chopped (about 1 cup)
GOYA® Extra Virgin Olive Oil, divided
(9 oz. each) PERDUE® SHORT CUTS® Carved Breast Strips, Grilled, roughly chopped
medium green bell pepper, chopped (about 1 cup)
medium onion, chopped (about ¾ cup)
1 can (15.5 oz.)
GOYA® Black Beans OR GOYA® Low Sodium Black Beans, drained and rinsed
shredded cheddar cheese
In small saucepan over medium heat, bring 2 cups water to boil. Add contents of yellow rice mix, tomatoes and 1 tbsp. oil; return water to boil. Reduce heat to low. Cook, covered, until water is absorbed and rice is tender, about 25 minutes.
Meanwhile, heat remaining oil in medium skillet over medium-high heat. Add bell peppers and onions to skillet and cook for 3 minutes, or until vegetables are soft. Add the chopped chicken and the beans, and season them with Adobo. Cook until heated through, about three minutes. Remove from heat.
In skillet with chicken and bean mixture, stir in cooked rice until combined. Mix in cheese, stirring until melted. Serve warm.
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