Abuelita's Adobo Chicken and Rice bowl

Ingredients

1 package boneless, skinless chicken (about 2 lbs)
2 Petrichor Organics Abuelita's Adobo PODS (Adjust depending on the amount of chicken. Two PODS are recommended for this recipe.)
2 cups uncooked white rice
1 medium onion, diced
2 tomatoes, diced
1 cup peas
1 cup carrots, diced
Water
Salt
Fresh parsley (optional, for garnish)

Step 1: Cook the Rice

Rinse 2 cups of white rice under cold water until the water runs mostly clear.

Add the rice to a pot with 4 cups of water and a pinch of salt. Bring to a boil, then reduce the heat to low, cover, and cook for about 18 minutes. Remove from the heat and let it rest, covered, for 10 minutes before fluffing with a fork.

Pro Tip: A rice cooker is one of the easiest ways to get perfectly cooked rice every time.

Step 2: Cook & Shred the Chicken

Place the chicken in a large pot and cover it with water.

Bring to a boil, then reduce to a gentle simmer and cook for 15–20 minutes, or until the chicken reaches an internal temperature of 165°F.

Remove the chicken from the pot and let it cool slightly before shredding it with two forks.

Step 3: Sauté the Vegetables

Heat a large skillet or pot over medium heat with a little oil.

Add the diced onion and cook for 3–4 minutes until softened.

Stir in the tomatoes, carrots, and peas, then continue cooking for another 5–7 minutes, stirring occasionally until the vegetables are tender.

Step 4: Bring Everything Together

Sprinkle 2 Abuelita's Adobo PODS evenly over the sautéed vegetables.

Add about ½ cup of water and stir until the seasoning is fully dissolved and creates a flavorful sauce.

Add the shredded chicken and cooked rice to the pan, then gently fold everything together until the rice is evenly coated and all the ingredients are well combined.

Cook for another 2–3 minutes, stirring occasionally, until everything is hot and the flavors have blended together.