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Cheesy Chicken, Beans and Yellow Rice
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Cheesy Chicken, Beans and Yellow Rice

Cheesy Chicken, Beans and Yellow Rice

Serves 4 | Prep/Cook Time:
  • Calories 690
  • Protein 53g
  • Sodium 1655mg
  • Sat.Fat 12g
  • Sugar 2g
Nutritional Information
Serving Per Recipe: 4
Amount Per Serving
Calories 690
% Daily Value*
Total Fat 27g 42%
Saturated Fat 12g 60%
Cholesterol 131mg 44%
Sodium 1655mg 69%
Total Carbs 61g 20%
Dietary Fiber 9g %
Sugars 2g
Protein 53g
Vitamin A 11%
Vitamin C 15%
Calcium 41%
Iron 15%
*Percent Daily Values are based
on a 2,000 calorie diet.

Ingredients
2 pkg. PERDUE® SHORT CUTS® Carved Chicken Breast, Grilled (9 oz.) or PERDUE® SHORT CUTS® Carved Chicken Breast, Grilled Fajita Style (9 oz.)
1 box GOYA Yellow Rice (8 oz)
2 tbsp medium tomatoes, cored, seeded and finely chopped (about 1/8 cup)
2 tbsp GOYA Extra Virgin Olive Oil, divided
-1 tbsp GOYA Adobo All-Purpose Seasoning with Pepper
1 medium green bell pepper, chopped (about 1 cup)
1/2 medium onion, chopped
1 can GOYA Low Sodium Black Beans, drained and rinsed or GOYA Black Beans
1 1/2 cup shredded cheddar cheese
Instructions
1 In a small saucepan over medium heat, bring 2 cups water to a boil. Add contents of yellow rice mix, tomatoes and 1 tablespoon oil; return water to boil. Reduce heat to low. Cook, covered, until water is absorbed and rice is tender, about 25 minutes.

TIP: Recipe inspired by our friends at Goya.
2 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.
3 In skillet with chicken and bean mixture, stir in cooked rice until combined. Mix is cheese, stirring until melted. Serve warm.

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