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Salsa Arroz con Pollo

 11 Ratings
7 Comments
  • Prep Time 15 min
  • Total Time 1 hr 45 min
  • Servings 6
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    6K

Share in a classic Hispanic main dish of chicken, rice, tomatoes and seasonings.

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

Directions

  • 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).

Expert Tips

Using a resealable plastic bag for coating the chicken saves cleanup time and makes evenly coating the chicken a breeze!

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
420
Calories from Fat
60
% Daily Value
Total Fat
7g
11%
Saturated Fat
2g
10%
Trans Fat
0g
Cholesterol
70mg
23%
Sodium
750mg
31%
Total Carbohydrate
55g
18%
Dietary Fiber
6g
25%
Sugars
5g
Protein
34g
% Daily Value*:
Vitamin A
8%
8%
Vitamin C
6%
6%
Calcium
10%
10%
Iron
25%
25%
Exchanges:
2 Starch; 0 Fruit; 1 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 4 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 Fat;
Carbohydrate Choice
3 1/2
*Percent Daily Values are based on a 2,000 calorie diet.

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