adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Salsa Arroz con Pollo
0 Likes
Prep Time:
15 minutes
Total Time:
1 hour 45 minutes
Try this flavorful Hispanic chicken and rice dish with savory tomatoes and spices.
Ingredients:
  • 1 cup uncooked regular long-grain white rice
  • 1 cup frozen corn
  • 1 3/4 cups Progresso™ chicken broth (from 32-oz carton)
  • 1 can (14.5 oz) salsa-style diced tomatoes with green chilies, undrained
  • 1 can (15 oz) Progresso™ black beans, drained, rinsed
  • 3 tablespoons Gold Medal™ all-purpose flour
  • 1 teaspoon chili powder
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon salt
  • 1 cut-up whole chicken (3 to 3 1/2 lb), skin removed if desired
Instructions:
  • Preheat oven to 375°F. Combine rice, corn, broth, tomatoes, and beans in an ungreased 13x9-inch (3-quart) glass baking dish.
  • Combine flour, chili powder, cumin, and salt in a large resealable plastic bag. Add chicken pieces two at a time, seal the bag, and shake until chicken is coated evenly. Place chicken on top of the rice mixture, meaty sides up.
  • Cover with foil and bake for 1 hour and 15 minutes. Uncover and bake for an additional 10 to 15 minutes until the liquid is absorbed and the chicken juices run clear (170°F for breasts; 180°F for thighs and legs).

Similar Recipes