Sandwich - Lunch
This simple arroz con pollo recipe is a cinch to prepare with a few GOYA® pantry staples. GOYA® Adobo lends irresistible flavor to the chicken; GOYA® Extra Virgin Olive Oil makes the veggies even tastier and GOYA® Yellow Rice takes away any guess work. One bite and you'll taste an authentic, homemade meal that's easier than ever to make!
Prep 5 mins Additional: 35 mins Total: 40 mins Servings: 4 Yield: 4 servings
GOYA Easy Arroz con Pollo

1 pound chicken breasts and/or thighs*
½ teaspoon GOYA® Adobo All-Purpose Seasoning with Pepper
1 tablespoon GOYA® Extra Virgin Olive Oil
½ medium yellow onion finely chopped
½ 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
¼ cup GOYA® Frozen Peas thawed
Lunch Step 1 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 minutes. 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. Step 2 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. Step 3 Arrange pimientos olives and peas over Chicken and Rice.
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Nutrition information is provided for reference only. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
Comparison based on the ESHA Research Database © 2018, ESHA Research, Inc.
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