Recipe by Progresso™ Recipe Starters™
"Chicken and rice with beans and corn are simmered until tender in a spicy creamy sauce."
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4 (5 ounce)
boneless skinless chicken breasts
converted or regular long-grain white rice
Old El Paso® taco seasoning mix
1 (18 ounce) can
Progresso™ Recipe Starters™ creamy roasted garlic with chicken stock cooking sauce
1 (15 ounce) can
Progresso® black beans, drained, rinsed
Green Giant® Valley Fresh Steamers® frozen corn
Garnishes, if Desired:
Sliced ripe olives
Sliced green onions
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 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.
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 time 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.
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 comfort 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.
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 this again as it was flavorful and easy, perfect for those nights you need something fast.
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 getting the rice to the tender state it needed to be. Even after following to a T, I ended up adding 3/4 cup more water and let simmer longer. Other then that, it the recipe was enjoyed. And on this note, my 4 chicken breasts were huge, soo I had to make a separate batch additional in another pan(minus the additional chicken) to accomendate 6-8 people rather then the 4 servings. And it was plenty with a little leftover for lunch. TY
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 it again because the sodium level is really high.
* Percent Daily Values are based on a 2,000 calorie diet.
Creamy Arroz con Pollo
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 85
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