Creamy Arroz con Pollo

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  • (No Ratings)
Enjoy this Spanish-style skillet dinner featuring chicken, rice, Progresso® black beans and Green Giant® corn – made using Progresso™ Recipe Starters™ cooking sauce.
  • 10 Min Prep
    45 Min Total
    • 4
      Servings

*High Fiber recipes contain at least 20 percent of the recommended daily value (5 grams) of fiber per serving.

  • Ingredients

    • 4 boneless skinless chicken breasts (about 1 1/4 lb)
    • 1 cup converted or regular long-grain white rice
    • 2 tablespoons Old El Paso™ taco seasoning mix (from 1-oz package)
    • 1 can (18 oz) Progresso™ Recipe Starters™ creamy roasted garlic with chicken stock cooking sauce
    • 1 can (15 oz) Progresso™ black beans, drained, rinsed
    • 1 cup Green Giant™ Valley Fresh Steamers™ frozen corn

    Garnishes, If Desired

    • Sliced ripe olives
    • Sliced green onions
  • Directions

    1. Sprinkle chicken breasts with salt and pepper to taste. In 12-inch skillet, heat 1 tablespoon vegetable oil over medium-high heat until hot. Cook chicken in oil 4 to 5 minutes or until browned, turning once. Remove from skillet; cover to keep warm.
    2. Add rice and taco seasoning mix to skillet; stir to mix well. Stir in cooking sauce and 1/2 cup water. Heat to boiling; cook 5 minutes, stirring frequently. Stir in beans and frozen corn; heat to boiling.
    3. Return chicken to skillet. Reduce heat; cover and simmer 20 to 25 minutes or until liquid is absorbed, rice is tender and juice of chicken is clear when center of thickest part is cut (at least 165°F). Sprinkle with olives and green onions.
  • Nutrition Facts

    Amount Per Serving % Daily Value
    650
    130
    1 1/2g
    3 1/2g
    0g
    <95mg
    1240mg
    810mg
    g
    13g
    2g
    48g
    g
    g
    g
    g
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