Cheesy Chicken, Beans and Yellow Rice

Serves 4 | Prep/Cook Time: 30 Min

Vitamin A 11%
Total Carbs 61g		20 %
	Dietary Fiber 9g	%
	Sugars 2g
Protein 53g
Vitamin C 15%
Calcium 41%
Iron 15%
*Percent Daily Values are based on a 2,000 calorie diet.

2	pkg. PERDUE® SHORT CUTS® Carved Chicken Breast, Grilled (9 oz.) or PERDUE® SHORT CUTS® Carved Chicken Breast, Grilled Fajita Style (9 oz.) Coupon
1	box GOYA® Yellow Rice (8 oz) Coupon
2	tbsp medium tomatoes, cored, seeded and finely chopped (about 1/8 cup) Coupon
2	tbsp GOYA® Extra Virgin Olive Oil, divided Coupon
-1	tbsp GOYA® Adobo All-Purpose Seasoning with Pepper Coupon
1	medium green bell pepper, chopped (about 1 cup) Coupon
1/2	medium onion, chopped Coupon
1	can GOYA® Low Sodium Black Beans, drained and rinsed or GOYA® Black Beans Coupon
1 1/2	cup shredded cheddar cheese Coupon

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.