Description

This skillet lemon chicken with Spanish-style rice and beans is a bright, balanced meal that’s simple to make and full of comforting flavor.

Ingredients

Units

1 1/2 cups of rice
1 small red onion, chopped
1 can of Goya Black Bean Soup drained (leave 2 tbsp of liquid)
3 gloves of garlic, crushed or minced
16 oz. of chicken broth (or vegetable broth)
1/4 cup of Goya Sofrito Tomato Base
2 tbsp of Goya Cilantro cooking base
2 tbsp of olive oil
Salt and black pepper for taste

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Instructions

On medium heat, heat oil in a medium saucepan.
Add onions and let cook for 2-3 minutes.
Add rice and let roast until it starts turning golden, about 3-4 minutes.
Stir frequently to avoid burning.
Add your garlic and let cook for additional 30 seconds.
Next add your can of broth, sofritas, cilantro base, drained bean (with about 2 tablespoons of the liquid) and salt/pepper.
Combine all ingredients, increase heat to high and bring to a boil.
Lower heat to low, cover and let cook for about 20 minutes or until rice is cooked.

Notes

This rice is perfect for almost any dish or to have on its own. You add this to a burrito with sautéed onions and peppers or pair with some fried chicken. My mother knows how to make a flavorful pot of rice, so when she gave me praise for this recipe I knew it was winner. I hope you enjoy and let me know what you pair with it!