Salsa Arroz con Pollo

 

1

cup uncooked regular long-grain white rice

1

cup Green Giant® Valley Fresh Steamers™ Niblets® 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

• 1 Heat oven to 375°F. In ungreased 13x9-inch (3-quart) glass baking dish, mix rice, corn, broth, tomatoes and beans.
• 2 In heavy-duty resealable food-storage plastic bag, mix flour, chili powder, cumin and salt. Add chicken, 2 pieces at a time; seal bag and shake until chicken is evenly coated. Arrange chicken, meaty sides up, on rice mixture.
• 3 Cover with foil. Bake 1 hour 15 minutes. Uncover; bake 10 to 15 minutes longer or until liquid is absorbed and juice of chicken is clear when thickest piece is cut to bone (170°F for breasts; 180°F for thighs and legs).