Ingredients

• 1 lb boneless chicken thighs, skinless, cut into 1/2 inch wide strips
• 1/4 cup olive oil
• 4 garlic cloves, finely chopped
• 1 teaspoon orange zest
• 1 1/2 cups water (check pkg. instructions taking into account juice)
• 1/2 cup orange juice
• 1 (8 ounce) package yellow rice mix (with seasoning packet)
• 1/2 cup pimento stuffed olive, halves (packed)
• 1 cup fresh cilantro, chopped
• orange wedge (to garnish)

Instructions

1. Sprinkle chicken lightly with salt and generously with ground black pepper. Heat oil in a large heavy skillet over medium-high heat. Add chicken, garlic, and zest; saute until chicken is lightly browned, about 3 minutes. Add 1 1/2 cups water and 1/2 cup orange juice and bring to a boil. Mix in rice, seasoning packet, and olives. Return to a boil. Reduce heat to medium-low, cover and cook until liquid is absorbed and rice is tender, about 20-30 minutes. Remove from heat; let stand covered 10 minutes.

2. Stir in cilantro and transer to a platter. Garnish with orange wedges.