Time
prep 0:10
total 0:50
Ingredients
| 2 tbsp. | olive oil | | 1 | whole boneless chicken breast, cubed | | 3 cups | water | | 2 boxes (8 oz. each) | Goya yellow rice | | 1/4 to 1/2 cup | coarsely chopped pimento stuffed olives | | 1/4 to 1/2 cup | chopped, sliced canned carrots | | 1/4 to 1/2 cup | coarsely chopped canned potatoes | | 1/4 to 1/2 cup | frozen peas |
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Instructions
In a large skillet, heat oil. Add chicken, and saute until slightly browned, about 5 minutes or so. Add 3 cups water, bring to a boil. Stir in rice mixes, cover tightly, and reduce heat to simmer. Cook 25 minutes. After 25 minutes, stir in remaining ingredients, just until they are heated through. This takes only a couple of minutes, then serve.
Author's Comments
A take off on my mother in law's chicken and rice. She's from Honduras and my husband grew up eating her version of this dish. My kids and husband love this. It's so easy to make, and all of the ingredients can be kept on hand.
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chicken, chicken and rice, main courses