10 Minute Chicken Taco Salad
10 MIN
Cheesy Chicken, Beans and Yellow Rice
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Ingredients2 pkg.PERDUE® SHORT CUTS® Carved Chicken Breast, Grilled (9 oz.) or PERDUE® SHORT CUTS® Carved Chicken Breast, Grilled Fajita Style (9 oz.)
1 boxGOYA® Yellow Rice (8 oz)
2 tbspmedium tomatoes, cored, seeded and finely chopped (about 1/8 cup)
2 tbspGOYA® Extra Virgin Olive Oil, divided
-1 tbspGOYA® Adobo All-Purpose Seasoning with Pepper
1 medium green bell pepper, chopped (about 1 cup)
1/2 medium onion, chopped
1 canGOYA® Low Sodium Black Beans, drained and rinsed or GOYA® Black Beans
1 1/2 cupshredded cheddar cheese
Step 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
TIP: Recipe inspired by our friends at Goya.
Step 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.
Step 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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