One Pan Cilantro Chicken and Rice from Goya
Here’s a delicious and easy recipe to prepare for dinner in less than an hour. A flavorful One Pan Cilantro Chicken and Rice that will surely become one of your favorites. Have fun preparing it all in a large skillet where you combine cubed chicken breasts seasoned with convenient Goya Adobo All-Purpose Seasoning with Pepper, along with fluffy Goya Jasmine Rice and other tasty ingredients such as black beans, chiles, a red bell pepper, chicken stock and Goya Recaito. Try this delight today!
Ingredients
- 1 pkg boneless, skinless chicken breasts (about 2 lbs), cut into 1½-inch pieces
- 2 tsp Goya Adobo All-Purpose Seasoning with Pepper
- 2 Tbsp Goya Extra Virgin Olive Oil
- 2 cups dry Goya Jasmine Rice
- 3 cups low-sodium chicken stock
- 1 jar (12 oz) Goya Recaito
- 1 can (15.5 oz) Black Beans, or Goya Organic Black Beans, drained and rinsed
- 1 can (4 oz) Goya dried green chiles
- 1 medium red bell pepper, chopped
- 1 lime, juiced (about 2 Tbsp juice)
- ½ cup fresh cilantro, chopped
- Fresh lime wedges (optional for serving)
Instructions
- Season chicken with Adobo. Heat olive oil in large skillet over medium-high heat. Add chicken; cook, flipping occasionally, until browned but not cooked through, about 3-5 minutes; set aside on plate.
- To same skillet, over medium-high heat, add rice. Cook, stirring often, until rice begins to turn opaque, about 1 minute; add chicken stock and Recaito, stirring to combine. Add black beans, diced green chiles, red bell pepper and reserved chicken; stir to combine.
- Bring chicken stock to boil; tightly cover skillet. Reduce heat to low; simmer, covered, until water is absorbed, rice is tender and chicken is cooked through (juices run clear and internal temperature registers 170℉ on quick-read thermometer when inserted into center), about 20 minutes.
- Uncover skillet and fluff rice with fork. Stir in lime juice and chopped cilantro. Serve with lime wedges, if desired.
Tried this recipe?Let us know how it was!
