Chicken and Pigeon Peas Skillet Dinner

Ingredients

• 4 slices oscar mayer bacon finely chopped
• 15 oz goya pigeon peas drained canned (gandules)
• 3 cups chicken broth 
• 3 Tbsp sofrito sauce 
• 0.5 cup onion chopped
• 1.5 cups cheddar cheese shredded kraft
• 1.5 lb chicken breast boneless skinless cut into 2-inch pieces
• 8 oz style tomato sauce spanish canned
• 2 cups rice long-grain white uncooked

Equipment

• frying pan

Directions

1. Cook bacon, onion and sofrito sauce base in large skillet on medium-high heat 5 min. or until bacon is almost crisp.
2. Add chicken to skillet; brown on all sides.
3. Stir tomato sauce and broth into skillet; bring to boil.
4. Add rice and pigeon peas. Bring to boil; cover.
5. Reduce heat to low; simmer 20 min. or until chicken is cooked through and rice is tender.
6. Sprinkle with cheese before serving.