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Arroz con Pollo (Rice with Chicken)

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By Betty Crocker Kitchens
Updated Jan 28, 2010
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Turn to packaged saffron rice blend for intriguing flavor for this classic Mexican chicken dish, made even easier with frozen mixed vegetables.

Arroz con Pollo (Rice with Chicken)

  • Prep Time 45 min
  • Total 45 min
  • Servings 4
  • Ingredients 5
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Ingredients

  • 1 tablespoon olive or vegetable oil
  • 8 chicken drumsticks (about 2 lb)
  • 1 bag (8 oz) saffron yellow rice
  • 3 cups Progresso™ chicken broth (from 32-oz carton)
  • 1 bag (12 oz) frozen mixed vegetables
Make With
Progresso Broth

Instructions

  • Step 
    1
    In 12-inch nonstick skillet, heat oil over medium heat. Cook drumsticks in oil 10 to 15 minutes, turning occasionally, until chicken is well browned on all sides.
  • Step 
    2
    Stir in rice, broth and frozen vegetables. Heat to boiling; reduce heat to medium-low. Cover and cook 25 to 30 minutes, stirring occasionally, until rice is tender and liquid is absorbed.

Nutrition

450 Calories
8g Total Fat
34g Protein
61g Total Carbohydrate
4g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
450
Calories from Fat
70
Total Fat
8g
12%
Saturated Fat
2g
9%
Trans Fat
0g
Cholesterol
95mg
32%
Sodium
740mg
31%
Potassium
410mg
12%
Total Carbohydrate
61g
20%
Dietary Fiber
4g
17%
Sugars
4g
Protein
34g
% Daily Value*:
Vitamin A
70%
70%
Vitamin C
2%
2%
Calcium
6%
6%
Iron
25%
25%
Exchanges:
4 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1/2 Vegetable; 0 Very Lean Meat; 2 1/2 Lean Meat; 0 High-Fat Meat; 0 Fat;
Carbohydrate Choice
4
*Percent Daily Values are based on a 2,000 calorie diet.

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