Easy Arroz Con Pollo

• 1 lb boneless chicken breast, cut into 1 inch pieces
• 12 teaspoon goya adobo all purpose seasoning with pepper
• 1 tablespoon extra virgin olive oil
• 12 medium yellow onion, finely chopped, about 1/2 cup
• 12 medium green pepper, finely chopped, about 1/2 cup
• 2 teaspoons garlic, finely minced
• 1 (8 ounce) boxgoya yellow rice
• 1 (4 ounce) jarfancy sliced pimientos, drained
• 8 manzilla olives stuffed with minced pimientos, thinly sliced, I use more
• 14 cup frozen green pea, thawed
• 2 cups water

1. Season chicken with Adobo.
2. Heat olive oil in large skillet over medium high heat.
3. Add chicken and cook until golden brown on all sides about 5 minutes.
4. Transfer chicken to a plate.
5. Add onions and peppers to pan.
6. Cook until vegetables are cooked, about 5 minutes.
7. Add garlic to pan.
8. Cook until fragrant, about 30 seconds.
9. Pour 2 cups water to pan with vegetables.
10. Bring mixture to a boil.
11. Add rice and chicken to pan.
12. Bring mixture back to a boil.
13. Boil for 1 minute.
14. Lower heat to medium low.
15. Simmer cover until water is absorbed, rice is tender about 25 minutes.
16. Arrange pimentos, olives, and peas over chicken and rice.

chicken breast, pepper, extra virgin olive oil, yellow onion, green pepper, garlic, yellow rice, pimientos, manzilla, frozen green pea, water

Taken from www.food.com/recipe/easy-arroz-con-pollo-485760 (may not work)