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Creamy Arroz con Pollo

Rated as 3.71 out of 5 Stars

"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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Ingredients

40 m servings 482 cals
Original recipe yields 4 servings

Directions

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  • Prep

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  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.

Footnotes

  • You can use an 11-oz can of corn, drained, in place of the 1 cup of frozen corn.
  • Warm flour tortillas would be a great accompaniment to this skillet dinner.

Nutrition Facts


Per Serving: 482 calories; 6.3 g fat; 68.2 g carbohydrates; 33.9 g protein; 59 mg cholesterol; 669 mg sodium. Full nutrition

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Reviews

Read all reviews 6
  1. 7 Ratings

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Most helpful positive review

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 thin...

Most helpful critical review

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 cook...

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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 thin...

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 ...

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 cook...

This was a hit at our house. I followed the recipe but used my own taco seasoning upping the spice factor. My husband wrapped the left overs in tortillas the next day for lunch. I would make ...

Just made this for dinner for my family. They loved it!!! It was quite a bit different in flavor then mexican rice for them, but all enjoyed. I took a star away because, I had an issue with gett...

Made this for the family tonight. I used Chicken Thighs instead of Breasts and I made my own taco seasonings. It was just OK...nothing "wrong" with it just really bland. Not sure I would buy ...