Add olive oil to a saute pan over medium heat
Sprinkle about two-thirds of the pack of goya saffron seasoning, a pinch of salt, and pepper on top of the chicken.
Once oil is hot, place chicken skin-side down in pan.
Add a touch more salt and pepper, along with the rest of the goya saffron seasoning to the bottom side of the chicken.
Dice white onion and tomato.
Flip chicken once they are half-way done. Slide chicken to one side and place your diced vegetables into the pan. Let these cook and caramelize for a bit.
Once the chicken is finished, remove from pan and put them to the side. Leave the tomato and onion in the pan.
Add in half a tablespoon of chopped garlic, two teaspoons of ground cumin, peas, and the juice of half of a lemon to the pan.
Stir and toast the garlic for 30 seconds to a minute.
Add a few cups of the cooked Feeding Children Everywhere meal to the pan (about half of the meal pack for three servings). Stir together. Let it cook for about a minute or so.
Place vegetable-rice mixture in the bottom of a bowl. Then place a piece of chicken on top and serve hot.

The High School InternshipProgram Has Been Temporarily Cancelled

The High School Internship
Program Has Been Temporarily Cancelled