Hunts® Arroz con Pollo y Frijoles Negros

Hunts® Arroz con Pollo y Frijoles Negros

5 0

"Rice and beans cooked with tomato sauce and seasoned chicken for a one-skillet dish."

Ingredients 40 m {{adjustedServings}} servings 390 cals

Serving size has been adjusted!

Original recipe yields 6 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 390 kcal
  • 20%
  • Fat:
  • 17.2 g
  • 26%
  • Carbs:
  • 27.1g
  • 9%
  • Protein:
  • 29.6 g
  • 59%
  • Cholesterol:
  • 96 mg
  • 32%
  • Sodium:
  • 492 mg
  • 20%

Based on a 2,000 calorie diet

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  1. Spray large skillet with cooking spray; heat over medium-high heat. Sprinkle chicken with adobo seasoning. Cook chicken 5 minutes per side or until lightly browned. Remove from skillet.
  2. Add rice and half of onions to skillet. Brown in pan drippings over medium heat about 8 minutes, stirring constantly. Add tomato sauce, beans, water and bouillon. Stir until well blended.
  3. Place chicken on top of rice. Cover and simmer 20 minutes or until liquid is absorbed and rice is tender. Sprinkle with remaining onions.
Tips & Tricks
How to Make Chicken Adobo

Give chicken thighs or duck legs the full Filipino-style adobo treatment.

How to Make Caramel Chicken

Try Chef John’s version of a wildly popular Vietnamese dish.

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Reviews 5

  1. 6 Ratings


FANTASTICO!! This is by far the simplest and most flavorful arroz con pollo.. I have tasted so far! This has the southwest flair!! I'm so impressed with this!! It's not greasy at all, the chicken was moist and the seasoning was very subtle on the chicken.. But when combined with the rice and beans (which had the bolder flavor) balanced each other out perfectly. The only additions I made was I added 1tsp of adobo seasoning To the chicken (next time I'll probably add 2tsp+), I also added 2 minced garlic to the onion and rice mixture and used Goya black beans ( I just drained them..didn't rinse).. Other than that I sticked to the recipe..If you have any leftovers it's great reheated the next day.. The only other suggestions I would make is cook the chicken on medium heat...brown your rice on medium heat and stir constantly or else your rice WILL burn (so have your sauce and water already prepped to pour in) it also took me 12 min.. to brown my rice. Lower your heat very low when your simmering everything so your liquid doesn't evaporate so quick that your rice doesn't have a chance to become soft.. (it took me 30 min. For my rice to soften and then After that I turned the heat off and let it sit for a few min. With the lid on.. Just to make sure.. Cause I hate crunchy rice.) Everyone who loves Mexican food MUST try :-)


Very flavorful, quick, and easy. My Wife loved it and I got bonus points for cooking.


I got a thumbs up from everyone in the family when I made this dish. I loved how easy it was, too. I've already been asked when I'm going to make it again! It will be a new addition to my dinner menu rotation!