|1||pkg PERDUE® Fresh Boneless Skinless Chicken Breasts or PERDUE® FRESH CUTS™ Diced Chicken Breast|
|2||tsp GOYA® Adobo All-Purpose Seasoning with Pepper|
|2||tbsp Extra Virgin Olive Oil|
|2||cups Jasmine Rice|
|3||cups low sodium chicken stock|
|1||jar Recaito Cilantro Cooking Base (12-ounces)|
|1||can Low Sodium Black Beans (15.5-ounce), rinsed and drained|
|1||can Diced Green Chiles (4-ounce)|
|1||medium red bell pepper, diced|
|1/2||cup fresh cilantro, chopped|
Cube chicken breasts into 1 ½ pieces and season with GOYA® Adobo seasoning. In a large skillet, heat olive oil over medium-high heat. Add chicken and sauté for 3 to 5 minutes until well browned, but not fully cooked. One browned, transfer chicken onto a plate.
In the same skillet, add jasmine rice and stir about 1 min, until rice begins to turn opaque. Add chicken stock and Reciato and stir until well mixed. Next, add black beans, diced green chilies, red bell pepper and brown chicken cubes. Stir until well mixed and bring to a boil.
Cover skillet and turn heat to low. Simmer for 20 mins, until rice is tender and chicken is cooked through. Chicken is done when meat thermometer inserted into the center reached 170 degree F.
Once chicken is cooked, remove lid and fluff with a fork. Stir in lime juice and chopped cilantro. Serve with lime wedges, if desired.