10 Minute Chicken Taco Salad
10 MIN
| 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 |
| 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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