Share in a classic Hispanic main dish of chicken, rice, tomatoes and seasonings.
Salsa Arroz con Pollo
- Prep Time 15 min
- Total 1 hr 45 min
- Servings 6
- Ingredients 10
Ingredients
- 1 cup uncooked regular long-grain white rice
- 1 cup frozen corn
- 1 3/4 cups Progresso™ chicken broth (from 32-oz carton)
- 1 can (14.5 oz) salsa-style diced tomatoes with green chilies, undrained
- 1 can (15 oz) Progresso™ black beans, drained, rinsed
- 3 tablespoons Gold Medal™ all-purpose flour
- 1 teaspoon chili powder
- 1/2 teaspoon ground cumin
- 1/2 teaspoon salt
- 1 cut-up whole chicken (3 to 3 1/2 lb), skin removed if desired
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Make With
Gold Medal Flour
Instructions
-
Step1Heat oven to 375°F. In ungreased 13x9-inch (3-quart) glass baking dish, mix rice, corn, broth, tomatoes and beans.
-
Step2In heavy-duty resealable food-storage plastic bag, mix flour, chili powder, cumin and salt. Add chicken, 2 pieces at a time; seal bag and shake until chicken is evenly coated. Arrange chicken, meaty sides up, on rice mixture.
-
Step3Cover with foil. Bake 1 hour 15 minutes. Uncover; bake 10 to 15 minutes longer or until liquid is absorbed and juice of chicken is clear when thickest piece is cut to bone (170°F for breasts; 180°F for thighs and legs).
Nutrition
420
Calories
7g
Total Fat
34g
Protein
55g
Total Carbohydrate
5g
Sugars
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 420
- Calories from Fat
- 60
- Total Fat
- 7g
- 11%
- Saturated Fat
- 2g
- 10%
- Trans Fat
- 0g
- Cholesterol
- 70mg
- 23%
- Sodium
- 750mg
- 31%
- Potassium
- 760mg
- 22%
- Total Carbohydrate
- 55g
- 18%
- Dietary Fiber
- 6g
- 25%
- Sugars
- 5g
- Protein
- 34g
% Daily Value*:
- Vitamin A
- 8%
- 8%
- Vitamin C
- 6%
- 6%
- Calcium
- 10%
- 10%
- Iron
- 25%
- 25%
Exchanges:
2 Starch; 0 Fruit; 1 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 4 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 Fat;Carbohydrate Choice
3 1/2Tips from the Betty Crocker Kitchens
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