Spanish Chicken and Rice from Birds Eye® Recipe

Spanish Chicken and Rice from Birds Eye® Recipe

  • 1 tablespoon vegetable oil
  • 1 pound boneless, skinless chicken thighs, cut into bite-sized cubes
  • 1 (8 ounce) bag Birds Eye® Recipe Ready Sofrito
  • 1 (10 ounce) bag Birds Eye® Steamfresh® Long Grain White Rice with Mixed Vegetables, cooked according to package directions
  • 1/2 cup chicken broth
  • 1 packet sazon seasoning blend
  • 1/2 teaspoon salt
  1. Heat oil in large nonstick skillet over medium-high heat and cook chicken, stirring occasionally, 6 minutes or until golden brown. Remove from pan.
  2. Add Recipe Ready Sofrito and cook over medium-high heat, stirring occasionally, 4 minutes or until vegetables are softened.
  3. Stir in reserved chicken, prepared Long Grain White Rice with Mixed Vegetables, chicken broth, Sazon seasoning and salt. Cook, stirring frequently, 2 minutes or until well combined.
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