Spanish Chicken And Rice From Birds Eye®

• 1 tablespoon vegetable oil
• 1 pound boneless, skinless chicken thighs, cut into bite-sized cubes
• 1 (8 ounce) bag Birds Eye(R) Recipe Ready Sofrito
• 1 (10 ounce) bag Birds Eye(R) Steamfresh(R) Long Grain White Rice with Mixed Vegetables, cooked according to package directions
• 1/2 cup chicken broth
• 1 packet sazon seasoning blend
• 1/2 teaspoon salt

1. Heat oil in large nonstick skillet over medium-high heat and cook chicken, stirring occasionally, 6 minutes or until golden brown.* Remove from pan.
2. Add Recipe Ready Sofrito and cook over medium-high heat, stirring occasionally, 4 minutes or until vegetables are softened.
3. Stir in reserved chicken, prepared Long Grain White Rice with Mixed Vegetables, chicken broth, Sazon seasoning and salt. Cook, stirring frequently, 2 minutes or until well combined.

vegetable oil, chicken, steamfreshuae, chicken broth, blend, salt

Taken from www.allrecipes.com/recipe/233032/spanish-chicken-and-rice-from-birds-eye/ (may not work)