Hunts® Arroz con Pollo y Frijoles Negros Recipe -
Hunts(R) Arroz con Pollo y Frijoles Negros Recipe
  • READY IN 40 mins

Hunts® Arroz con Pollo y Frijoles Negros

Recipe by  

"Rice and beans cooked with tomato sauce and seasoned chicken for a one-skillet dish."

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
  • PREP

    20 mins
  • COOK

    20 mins

    40 mins


  1. Spray large skillet with cooking spray; heat over medium-high heat. Sprinkle chicken with adobo seasoning. Cook chicken 5 minutes per side or until lightly browned. Remove from skillet.
  2. Add rice and half of onions to skillet. Brown in pan drippings over medium heat about 8 minutes, stirring constantly. Add tomato sauce, beans, water and bouillon. Stir until well blended.
  3. Place chicken on top of rice. Cover and simmer 20 minutes or until liquid is absorbed and rice is tender. Sprinkle with remaining onions.
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Reviews More Reviews

Oct 17, 2012

FANTASTICO!! This is by far the simplest and most flavorful arroz con pollo.. I have tasted so far! This has the southwest flair!! I'm so impressed with this!! It's not greasy at all, the chicken was moist and the seasoning was very subtle on the chicken.. But when combined with the rice and beans (which had the bolder flavor) balanced each other out perfectly. The only additions I made was I added 1tsp of adobo seasoning To the chicken (next time I'll probably add 2tsp+), I also added 2 minced garlic to the onion and rice mixture and used Goya black beans ( I just drained them..didn't rinse).. Other than that I sticked to the recipe..If you have any leftovers it's great reheated the next day.. The only other suggestions I would make is cook the chicken on medium heat...brown your rice on medium heat and stir constantly or else your rice WILL burn (so have your sauce and water already prepped to pour in) it also took me 12 min.. to brown my rice. Lower your heat very low when your simmering everything so your liquid doesn't evaporate so quick that your rice doesn't have a chance to become soft.. (it took me 30 min. For my rice to soften and then After that I turned the heat off and let it sit for a few min. With the lid on.. Just to make sure.. Cause I hate crunchy rice.) Everyone who loves Mexican food MUST try :-)

Jun 20, 2012

Very flavorful, quick, and easy. My Wife loved it and I got bonus points for cooking.


6 Ratings

Sep 27, 2012

I got a thumbs up from everyone in the family when I made this dish. I loved how easy it was, too. I've already been asked when I'm going to make it again! It will be a new addition to my dinner menu rotation!

Jul 23, 2013

my husband said it was the best chicken and rice recipe, he doesnt even lik eblack beans!

Nov 12, 2012

My son found this recipe and we cooked it together. He already wanted to add some red/yellow/green peppers and chili's to the basic recipe:) Cayenne Pepper and fajita seasonings as well. We also used boneless chicken breast and cut it into quarter-inch square pieces. Brown Rice works well...just a bit longer cooking time. Yummy!!! This is a good basic stating point and you can easily add your own punch to it. We've already made it twice in 2 weeks....the second time we doubled it so we could have left-overs:) It is a family fav already!! Sorry son is getting domestic for his future wife!!


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  • Calories
  • 390 kcal
  • 20%
  • Carbohydrates
  • 27.1 g
  • 9%
  • Cholesterol
  • 96 mg
  • 32%
  • Fat
  • 17.2 g
  • 26%
  • Fiber
  • 1.2 g
  • 5%
  • Protein
  • 29.6 g
  • 59%
  • Sodium
  • 492 mg
  • 20%

* Percent Daily Values are based on a 2,000 calorie diet.

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