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