Creamy Arroz con Pollo

Creamy Arroz con Pollo

Enjoy this Spanish-style skillet dinner featuring chicken, rice, Progresso® black beans and Green Giant® corn – made using Progresso™ Recipe Starters™ cooking sauce.

Prep Time



Total Time






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

Nutrition Information:

1 Serving (1 Serving)
  • Calories 650
    • (Calories from Fat 130),
  • Total Fat 14g
    • (Saturated Fat 3 1/2g,
    • Trans Fat 0g),
  • Cholesterol 95mg;
  • Sodium 1240mg;
  • Total Carbohydrate 83g
    • (Dietary Fiber 13g,
    • Sugars 2g),
  • Protein 48g;
Percent Daily Value*:
    • 5 Starch;
    • 0 Fruit;
    • 0 Other Carbohydrate;
    • 0 Skim Milk;
    • 0 Low-Fat Milk;
    • 0 Milk;
    • 1 Vegetable;
    • 4 1/2 Very Lean Meat;
    • 0 Lean Meat;
    • 0 High-Fat Meat;
    • 1 1/2 Fat;
    Carbohydrate Choices:
    • 5 1/2;
    *Percent Daily Values are based on a 2,000 calorie diet.