GOYA® Easy Arroz con Pollo

1 pound chicken breasts and/or thighs*

½ teaspoon GOYA® Adobo All-Purpose Seasoning with Pepper

1 tablespoon GOYA® Extra Virgin Olive Oil

½ medium yellow onion, finely chopped

½ medium green bell pepper, finely chopped

2 teaspoons GOYA® Minced Garlic

1 (8 ounce) box GOYA® Yellow Rice

1 (4 ounce) jar GOYA® Fancy Sliced Pimientos, drained

8 GOYA® Manzanilla Olives Stuffed with Minced Pimientos, thinly sliced

¼ cup GOYA® Frozen Peas, thawed

Season chicken with Adobo. Heat oil in large skillet over medium-high heat. Add chicken to pan; cook until golden brown on all sides, about 5 minutes. Transfer to plate. Add onion and peppers to pan. Cook until vegetables are soft, about 5 min. Add garlic to pan; cook until fragrant, about 30 seconds more.

Pour 2 cups water into pan with vegetables; bring water mixture to boil; add rice and chicken to pan. Return water to boil; boil 1 min. Lower heat to medium low; simmer, covered, until water is absorbed, rice is tender and chicken is cooked through, about 25 min.

Arrange pimientos, olives and peas over Chicken and Rice.