Here’s a
bonus, out of schedule recipe for you guys. 
It’s quick and easy! I think the whole thing took about 30-40 minutes to
cook. 
As part of
the BzzAgent program, I was provided a box of Goya products that included the
following:
GOYA® Low Sodium Beans
·        
70% less sodium
than regular canned beans, same great taste
·        
Tender, flavorful
and a good source of protein and fiber
·        
In seven varieties,
GOYA® offers the widest selection of low sodium
beans in the United States: black beans, pinto beans, red kidney beans, pink
beans, small white beans, dark red kidney beans, and chick peas
·        
Ready to use in
salads, as an easy side dish or as an ingredient in soups, chilis and stews,
and other bean dishes
GOYA® Yellow Rice
·        
Long-grain rice
pre-seasoned with a blend of onion, garlic, Latin spices, and rich chicken
flavor
·        
A classic Latin
side dish — delicious, easy and versatile
·        
Simple to cook in
two quick steps
·        
Ideal for the
preparation of authentic Latin dishes, such as Paella and Arroz con Pollo, or
as a savory side dish
GOYA® Adobo All-Purpose Seasoning
·        
The #1 brand of
Latin all-purpose seasonings
·        
The perfect blend
of salt and pepper, garlic, oregano and Latin spices
·        
One shake is all it
takes to give your meat, poultry and fish exquisite flavor
·        
Available in nine
flavorful varieties, including two Light varieties
Included in
the kit were some recipes.  The easiest
one I saw, and most delicious-looking was the Fiesta Chicken and Black beans
recipe.  I also chose this because mini
me loves black beans.
Ingredients
2 tbsp.
GOYA® Extra Virgin Olive Oil, divided
4 skinless
chicken thighs
GOYA® Adobo
All-Purpose Seasoning with Pepper, to taste
½ red onion,
finely chopped (about ¾ cup)
½ red bell
pepper, finely chopped (about ½ cup)
1 can (15.5
oz.)GOYA® Low Sodium Black Beans, drained and rinsed
½ cup fresh
corn kernels
1 avocado,
finely chopped (about 1 cup)
1 tbsp.
GOYA® Lemon Juice
1 tbsp.
finely chopped fresh cilantro

Directions
1.  Heat 1 tbsp. oil in large skillet over
medium-high heat.  Season chicken with
Adobo.  Cook chicken, flipping once,
until golden brown on both sides and cooked through, 5- 7 minutes.  Transfer chicken to plate; tent with foil to
keep warm.
2.  Heat remaining oil in skillet.  Add onions and peppers.  Cook, stirring, until tender, about 5 minutes.
Stir in black beans and corn.  Continue
cooking until warmed through, about 2 minutes.  Remove pan from heat. Stir in avocado, lemon
juice and cilantro until combined.
3.  Divide chicken among serving plates; top with
black bean mixture.  Serve warm.
Tips: 
Be careful with the amount of Adobo you use when seasoning the chicken.
I accidentally used too much and it was a tad bit too salty for my taste.  Overall, it was a good meal.  The husband said he wouldn’t mind if I made
it again.
Instead of
cooking the chicken in a pan with oil, you can broil it in the oven for about
10-15 minutes on each side (until it is done).  
Disclosure:  I was provided this kit for free via Bzzagent.com for review purposes.  I was not compensated.  All opinions are my own and are 100% honest.
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Kim S.
Owner

Kim is the do-it-all mom (and wife) who not only works full-time and is a freelance makeup artist, but also blogs about her love of family, travel, beauty and skincare. Now that she has a kindergartener, Kim has added Class Parent to her resume. These are all tough jobs, but somehow, she makes them look easy.