Rice and Beans with Chicken

Ingredients

1 Cup Diced Onion (divided)
1 Tbsp. Chopped Garlic (divided)
1 Tsp. Adobo Seasoning (divided)
2 Envelopes Sazón Goya Seasoning (con Culantro y Achiote - divided)
2 Cups Long Grain Rice
7 Cups Low Sodium Chicken Broth (divided)
1 Medium Sized Potato (peeled and diced)
1 Can Pinto Beans (drained, approx 30 ounces)
1.5 Lbs. Baked Chicken breast and thighs (large dice)

Preparation

For rice:
Sweat ½ cup onions and ½ tablespoon garlic in a straight sided pan over medium heat until translucent.   Add ½ teaspoon Adobo and one envelope of Sazón Goya. Add rice and stir until combined.  Add 4 cups chicken broth.  Bring to a boil.  As soon as it boils, cover and turn heat to low.  Cook 15 minutes.

For beans:
Sweat ½ cup onions and ½ tablespoon garlic in a sauce pan over medium heat until translucent.  Add ½ teaspoon Adobo and one envelope of Sazón Goya.  Add beans and potatoes and stir until combined.  Add 3 cups chicken broth.  Bring to a boil.  As soon as it boils, lower heat to a simmer.  Cook 10 minutes.  At this point, use a potato masher to lightly mash the ingredients about half way, still leaving some beans and potatoes whole.  This step is critical to getting a nice, saucy bean mixture.  Cook 5 minutes more.

For chicken breast and thighs:
Season with salt and pepper, bake at 350 degrees 20 minutes (internal temperature should measure at least 165 degrees Fahrenheit), large dice and serve atop rice and beans.

Serves 6

From the Kitchens of the Walt Disney World Swan and Dolphin Resort