Creamy Arroz con Pollo

Creamy Arroz con Pollo

6 Reviews 4 Pics
  • Prep

    10 m
  • Ready In

    40 m
Recipe by  Progresso™ Recipe Starters™

“Enjoy this Spanish-style skillet dinner featuring chicken, rice, Progresso® black beans and Green Giant® corn--made using Progresso™ Recipe Starters™ creamy roasted garlic with chicken stock cooking sauce.”

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Adjust Servings

Original recipe yields 4 servings



  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. Stir rice, cooking sauce and 1 1/2 cups water into skillet. 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 degrees F). Sprinkle with olives and green onions.

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Reviews (6)

Rate This Recipe


This is totally amazing. The Progresso sauce made it so easy to make this very tasty and authentic dish. I used four chicken thighs instead of the two breasts because I like dark meat and I think it's cheaper and tastier. I baked some cornbread and mopped up all the sauce and it was one of the best dinners I have ever made.



We made this for dinner last night. I added my own spices verses taco seasonings. My husband enjoyed it since it is a lot like a dish he orders at a local restaurant. I also liked it, a nice comfort meal. My only issue was again with the lack of liquid as I had to add 1/2 cup more water for the rice. Hubby wants me to make it again only with mahi mahi instead of chicken.



I decided to prepare this as a side dish and omit the chicken since it didn't seem to be the main contributor to the flavor. Unfortunately, this dish was not a success due to an inacurate cooking time and not enough liquid to fully cook the rice. I read the review of a previous poster saying she had that problem, so, I kept an eye on the rice so it wouldn't burn. The liquid was absorbed after 20 minutes, but, the rice was still crunchy. I ended up adding almost another full cup of liquid and it had to cook almost 45 minutes. At that time most of the rice was cooked, but, there were still some crunchy pieces throughout the dish. I gave it a two based strictly on flavor, but, I would have given it one star based on the cooking directions.

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Amount Per Serving (4 total)

  • Calories
  • 482 cal
  • 24%
  • Fat
  • 6.3 g
  • 10%
  • Carbs
  • 68.2 g
  • 22%
  • Protein
  • 33.9 g
  • 68%
  • Cholesterol
  • 59 mg
  • 20%
  • Sodium
  • 669 mg
  • 27%

Based on a 2,000 calorie diet



previous recipe:

Basil Chicken Ravioli Carbonara


next recipe:

Creamy Lemon Chicken