Go Back
+ servings
Bowl of Creamy Arroz con Pollo with title text for pinterest.

Creamy Arroz con Pollo

Spanish comfort food of simmered Creamy Arroz con Pollo in just under an hour.
0 from 0 votes
Print Pin
Course: Main Course
Cuisine: Spanish
Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes
Servings: 5
Calories: 281kcal

Equipment

  • 12-inch Skillet

Ingredients

  • 1 lb Boneless skinless chicken strips
  • 1 cup Converted or regular long-grain white rice
  • 2 tbsp Old El Paso® taco seasoning mix from 1-oz package
  • 1 18 oz can Progresso™ Recipe Starters™ creamy roasted garlic with chicken stock cooking sauce
  • 1 cup Water
  • 1 15 oz can Progresso® black beans, drained, rinsed
  • 1 cup Frozen corn
  • 1 Tomato diced
  • Cilantro for topping
  • Green Onions for topping
  • Sliced olives for topping
  • Cheese for topping

Instructions

  • Using a 12-inch skillet, heat 1 tablespoon vegetable oil over medium-high heat until hot. Sprinkle chicken breasts with salt and pepper to taste. Cook the chicken in oil for 4 to 5 minutes or until browned, turning once. Remove from skillet; cover to keep warm.
  • Add rice and taco seasoning mix to skillet and stir to mix well. Stir in cooking sauce and 1 cup water. Heat to boiling; cook 5 minutes (stirring frequently). Stir in beans and frozen corn; heat to boiling.
  • Return the chicken to skillet. Reduce heat; cover and simmer for about 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). During the last 5 minutes of cooking add the diced tomato into the skillet. Mix well.
  • Serve each person 1-2 chicken strips with a hearty helping of rice and beans. Sprinkle cilantro, green onion, and shredded cheddar cheese over the plate, and top with a few slicked black olives. Enjoy!

Notes

Notes:
  • If you enjoy dark meat you can use chicken thighs instead of chicken tenderloin.
  • Internal temperature of chicken should be 165 degrees Fahrenheit.

Nutrition

Serving: 1g | Calories: 281kcal | Carbohydrates: 39g | Protein: 23g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 58mg | Sodium: 193mg | Potassium: 534mg | Fiber: 2g | Sugar: 1g | Vitamin A: 326IU | Vitamin C: 7mg | Calcium: 17mg | Iron: 1mg
Tried this Recipe? Tag me Today!Mention @KatieJasiewicz or tag #katiescucina!