Chicken and rice

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A one-pan recipe ideal for those seeking authentic flavor with more mindful ingredients, highlighting the freshness of the bell peppers and the aroma of bay leaves.

Ingredients:

• 1 tbsp. pure olive oil

• ½ green bell pepper, sliced

• ½ red bell pepper, finely chopped

• ½ yellow onion, finely chopped

• 2 olives, sliced

• 1 tbsp. minced garlic

• Cooked chicken

• ¼ cup white wine

• ¼ cup chopped canned tomatoes

• ½ packet low-sodium sazón with culantro and achiote

• 1 bay leaf

• ½ cup red beans

• 2 ½ cups cooked Arroz Rico Medium Grain rice

• Reduced-sodium salt

• Black pepper to taste

• 1 tbsp. finely chopped fresh parsley (for garnish)

  
  

Instructions:

1. In a deep skillet over high heat, heat the oil. Add the bell peppers and onion. Cook for approximately 1 minute.

2. Add the olives, garlic, and chicken, and cook for an additional 1 minute.

3. Pour in the white wine and add the tomatoes, sazón, bay leaf, and beans. Cook for about 5 minutes, stirring occasionally.

4. Stir the Arroz Rico into the skillet, and season lightly with salt and pepper. Cook for an additional 3 minutes, stirring occasionally.

5. Remove the skillet from the heat and add the parsley. Mix well. Enjoy.