Creamy Arroz con Pollo6 Reviews
- Prep: 10 min
- Ready In: 45 min
“Chicken and rice with beans and corn are simmered until tender in a spicy creamy sauce.” - by Progresso™ Recipe Starters™
Original recipe yields 4 servings
- 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.
- Add rice and taco seasoning mix to skillet; stir to mix well. Stir in cooking sauce and 1/2 cup water. Heat to boiling; cook 5 minutes, stirring frequently. Stir in beans and frozen corn; heat to boiling.
- 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.
Amount Per Serving (4 total)
- 557 cal
- 9.4 g
- 73.7 g
Based on a 2,000 calorie diet
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..." See more 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 comfor..." See moret 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 ti..." See moreme 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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