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.

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Prep Time 10 min
Total Time 45 min
Servings 4

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

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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.

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

Calories: 650
Calories from Fat: 130),

% Daily Value

Total Fat: 14g; 14%
(Saturated Fat 3 1/2g, 3 1/2% Trans Fat 0g 0% ),
Cholesterol: 95mg; 95%;
Sodium: 1240mg; 1240%;
Total Carbohydrate: 83g; 83%
(Dietary Fiber 13g 13% Sugars 2g 2% ),
Protein: 48g; 48%

% Daily Value*:

Vitamin A: 6%;
Vitamin C: 0%;
Calcium: 10%;
Iron: 30%;

Exchanges:

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;