Easy Arroz con Pollo

<h2 class="subheader">A Quick & Simple Spanish Classic</h2> This simple arroz con pollo recipe is a cinch to prepare with a few GOYA® pantry staples. GOYA® <a title="Adobo with Pepper" href="https://goya.com/en/products/adobo-with-pepper" data-id="8345">Adobo</a> lends irresistible flavor to the chicken; GOYA® <a title="Extra Virgin Olive Oil" href="https://goya.com/en/products/extra-virgin-olive-oil" data-id="8196">Extra Virgin Olive Oil</a> makes the veggies even tastier and GOYA® <a title="Yellow Rice" href="https://goya.com/en/products/yellow-rice" data-id="7783">Yellow Rice</a> takes away any guess work. One bite and you’ll taste an authentic, homemade meal that’s easier than ever to make!

Total Time

40m

Prep Time:5m

Yields:4 Servings

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Ingredients

1 lb.

chicken breast and/or thighs (if using boneless, skinless chicken, cut into 1” pieces)

½ tsp.

GOYA® Adobo All-Purpose Seasoning with Pepper

1 tbsp.

GOYA® Extra Virgin Olive Oil

medium yellow onion, finely chopped (about ½ cup)

medium green bell pepper, finely chopped (about ½ cup)

2 tsp.

GOYA® Minced Garlic , or 2 cloves garlic, finely chopped

1 box
(7 oz.)

GOYA® Yellow Rice

1 jar
(4 oz.)

GOYA® Sliced Pimientos , drained

GOYA® Manzanilla Spanish Olives Stuffed with Minced Pimiento , thinly sliced

¼ cup

GOYA® Peas , thawed

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Directions

Kitchen View

Step 1

Season chicken with Adobo. Heat oil in large skillet over medium-high heat. Add chicken to pan; cook until golden brown on all sides, about 5 minutes. Transfer to plate. Add onion and peppers to pan. Cook until vegetables are soft, about 5 minutes. Add garlic to pan; cook until fragrant, about 30 seconds more.

Step 2

Pour 2 cups water into pan with vegetables; bring water mixture to boil; add rice and chicken to pan. Return water to boil; boil 1 minute. Lower heat to medium-low; simmer, covered, until water is absorbed, rice is tender and chicken is cooked through, about 25 minutes.

Step 3

Arrange pimientos, olives and peas over chicken and rice.