Creamy Arroz con Pollo

By brandymarshall

Ingredients

• 4 boneless skinless chicken breasts (about 1 1/4 lb)
• 1 cup converted or regular long-grain white rice
• 2 tablespoons Old El Paso® taco seasoning mix (from 1-oz package)
• 1 can (18 oz) Progresso™ Recipe Starters™ creamy roasted garlic with chicken stock cooking sauce
• 1 can (15 oz) Progresso® black beans, drained, rinsed
• 1 cup Green Giant® Valley Fresh Steamers® frozen corn
• Sliced ripe olives
• Sliced green onions

Details

Servings 1
Cooking time 45mins
Adapted from pillsbury.com

Preparation

Step 1

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
Add rice and taco seasoning mix to skillet; stir to mix well. Stir in cooking sauce and 1/2 cup water. 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°F). Sprinkle with olives and green onions.