Cheesy Chicken, Beans and Yellow Rice

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Serves 4 | Prep/Cook Time: 30 Min
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Calories
690
Protein
53g
Sodium
1655mg
Sat.Fat
12g
Sugar
2g
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
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.
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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Recipe inspired by our friends at Goya.

Perdue