Spanish Chicken And Rice From Birds Eye® - cooking recipe

Ingredients

1 tablespoon vegetable oil
1 pound boneless, skinless chicken thighs, cut into bite-sized cubes
1 (8 ounce) bag Birds Eye(R) Recipe Ready Sofrito
1 (10 ounce) bag Birds Eye(R) Steamfresh(R) 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

Preparation

Heat oil in large nonstick skillet over medium-high heat and cook chicken, stirring occasionally, 6 minutes or until golden brown.* Remove from pan.
Add Recipe Ready Sofrito and cook over medium-high heat, stirring occasionally, 4 minutes or until vegetables are softened.
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.