Weeknight Arroz con Pollo

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.

Serves four.