Chicken Veracruz

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4 boneless, skinless chicken breasts (about 2 lbs.)

GOYA® Adobo All-Purpose Seasoning with Pepper, to taste

1/4 cup GOYA® Extra Virgin Olive Oil, divided

1 medium yellow onion, finely chopped (about 1 1/2 cups)

2 tsp. GOYA® Minced Garlic, or 2 cloves garlic, finely chopped

1/8 tsp. GOYA® Oregano Leaf

1 cans (8 oz.) GOYA® Tomato Sauce

12 GOYA® Manzanilla Olives Stuffed with Minced Pimientos, thinly sliced

2 tsp. GOYA® Capers

1/2 GOYA® Bay Leaves

1 GOYA® Pickled Jalapeno Pepper, finely chopped (about 1 tbsp.)

2 tbsp. finely chopped fresh cilantro

2 cups cooked CANILLA® Extra-Long Grain Rice

1 lime, cut into wedges