Cheesy Chicken And Yellow Rice - cooking recipe

Ingredients

1 (8 ounce) box GOYA(R) Yellow Rice
2 medium tomatoes, cored, seeded, and finely chopped
2 tablespoons GOYA(R) Extra Virgin Olive Oil, divided
1 pound boneless, skinless chicken breasts, cut in 3/4-inch pieces
GOYA(R) Adobo All-Purpose Seasoning with Pepper, to taste
1 medium green bell pepper, chopped
1/2 medium onion, chopped
1/2 cup shredded Cheddar cheese

Preparation

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.