2 tablespoons olive oil
1 pound boneless, skinless chicken thighs, cut into bite-size pieces
1 teaspoon adobo seasoning
2 cloves garlic, minced
¼ cup frozen young peas
¼ cup sliced Spanish green olives
1 package (14 ounces) yellow rice mix, cooked according to package directions
2 tablespoons chopped cilantro
Lime wedges, for serving
Heat the olive oil in a large pan over medium-high heat. Add the chicken and cook 5 minutes, stirring often. Add the adobo seasoning and garlic, and saute 1 minute. Add the peas and saute for a couple minutes, then stir in the olives.
Fold in cooked rice, and continue cooking 2 to 3 minutes or until the chicken is cooked completely. Remove from heat, and stir in chopped cilantro. Serve with lime wedges on the side.
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