ONE PAN CILANTRO CHICKEN AND RICE Tell a Friend

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Number of Servings:

Only quantities of ingredients are changed; recipe Directions below will not reflect those changes.

Ingredients:

  • 1 packages - PERDUE® Fresh Boneless Skinless Chicken Breasts or PERDUE® FRESH CUTS™ Diced Chicken Breast
  • 2 teaspoons - GOYA® Adobo All-Purpose Seasoning with Pepper
  • 2 tablespoons - Extra Virgin Olive Oil
  • 2 cups - Jasmine rice
  • 3 cups - low sodium chicken stock
  • 1 jars - Recaito cilantro cooking base (12 oz.)
  • 1 cans - low sodium black beans (15.5 oz.), rinsed and drained
  • 1 cans - diced green chiles (4 oz.)
  • 1 - red bell pepper, diced
  • 1 - Lime, juiced
  • 1/2 cups - fresh cilantro, chopped
  • Directions:

    Step 1: Cube
    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.

    Step 2: Saute
    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.

    STEP 3:  SIMMER
    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°F.

    STEP 4:  SERVE
    Once chicken is cooked, remove lid and fluff with a fork. Stir in lime juice and chopped cilantro. Serve with lime wedges, if desired.

    Brief Description

    Winner Winner, Perdue Dinner!

    Main Ingredient:

    Chicken

    Category:  Poultry

    Cuisine:  American

    Prep Time: 25 min
    Cook Time: 20 min

    Source

    https://www.perdue.com/recipes/view/?recipeid=2423&versionno=1&view=print

    Posted By:

    MarySue

    Posted On:

    May 9, 2020

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