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COOK bacon, onion and sofrito sauce base in large skillet on medium-high heat 5 min. or until bacon is almost crisp. Add chicken to skillet; brown on all sides.
STIR tomato sauce and broth into skillet; bring to boil. Add rice and pigeon peas. Bring to boil; cover.
REDUCE heat to low; simmer 20 min. or until chicken is cooked through and rice is tender. Sprinkle with cheese before serving.