Cheesy Chicken and Yellow Rice

1 (8 ounce) box GOYA® Yellow Rice

2 medium tomatoes, cored, seeded, and finely chopped

2 tablespoons GOYA® Extra Virgin Olive Oil, divided

1 pound boneless, skinless chicken breasts, cut in 3/4-inch pieces

GOYA® Adobo All-Purpose Seasoning with Pepper, to taste

1 medium green bell pepper, chopped

½ medium onion, chopped

½ cup shredded Cheddar cheese

In small saucepan over medium heat, bring 2 cups water to boil. Add contents of yellow rice mix, tomatoes and 1 tbsp. oil; return water to boil. Reduce heat to low. Cook, covered, until water is absorbed and rice is tender, about 25 minutes.

Meanwhile, heat remaining oil in medium skillet over medium-high heat. Season chicken with Adobo. Cook chicken until golden brown, about 5 minutes. Add bell peppers and onions to skillet. Cook, stirring, until vegetables are soft and chicken is cooked through, about 10 minutes more; remove from heat.

In skillet with cooked chicken, stir in cooked rice until combined. Mix in cheese, stirring until melted. Serve warm.