Adobo Chicken and Rice



It is not pretty, but damn is it ever convenient.


So most of what I have posted to date has been recipes I have either loved or found unique. This is neither of those. This is easy, like your mom. BURN! It is filing. It resents the four "classic" food groups. The wifey likes it. It makes for great left overs. I could go on. Point is this is a quick easy type thing not a gourmet kind of thing.

Resources:
1 container (8 oz.) yellow rice
1 tablespoons oil (roughly)
1 lb. boneless, skinless chicken breasts, diced
2 teaspoons Adobo All-Purpose Seasoning without pepper
1/4 medium green bell pepper, finely chopped
1/2 medium onion, finely chopped
1/2 cup shredded cheddar cheese

Method:
Over medium heat, bring 2 cups water to boil. Add contents of yellow rice mix; return water to boil. Reduce heat to simmer. Cook, covered, until water is absorbed and rice is tender, about 25 minutes.

Meanwhile, heat oil in medium skillet over medium-high heat. Add bell peppers and onions to skillet. Cook for a minute or two. Add chicken and Adobo. Mix well. Cook, stirring, until vegetables are soft and chicken is cooked through, about 15 minutes. Remove from heat and drain.
Stir in cooked chicken and veggies into the rice until combined. Mix in cheese a handful at a time, stirring until melted. Serve warm.

Commentary:
Make sure you pan is big enough for everything, ie if it is nearly full with just the rice it is not big enough. Or you can do it the opposite route and add the rice to the chicken, whatever is easier.

We've tried a couple different brands of yellow rice, but this one is our preferred.



By "our" I mean the wifey's as I cannot tell the difference between this and the other Vigo Yellow Rice.

I usually mix up the cheese. We usually use half shredded cheddar and shredded half reduced fat Mexican blend. Why those two? Those are the two cheeses we always have in the house.

Although pretty easy, this does require a fair bit of slicing an dicing.

I cheated and used pre-shredded cheese.

I frequently make this in double batches. One batch is just about right (or maybe a bit much) for the two of us. A double batch allows for a couple meals of leftovers as well.


So we make this a fair bit and I decided to buy the bulk Adobo seasoning. The lid did not like me. :(


Oh what a nice lid you have. The better for measuring spoons.
Right?

Oh look, it is even conveniently labeled which one is the spoon side. How nice.

DENIED!!!

Conclusion:
Happy wifey! Leftovers galore! Minimal effort and cleanup! What is not to love?