SALSA ARROZ CON POLLO

Salsa Arroz con Pollo image

Number Of Ingredients 10

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1 cup uncooked regular long grain rice
1 cup frozen corn
1 (14 1/2-ounce) can ready to serve chicken broth
1 (14 1/2-ounce) can salsa flavored tomatoes with chilies, undrained
1 (15-ounce) can black beans, rinsed and drained
3 tablespoons all purpose flour
1 teaspoon chili powder
1/2 teaspoon ground cumin
1/2 teaspoon salt
3 to 3 1/2 pounds cut up broiler fryer chicken, skin removed if desired

Steps:

Heat oven to 375°. Mix rice, corn, broth, tomatoes and beans in ungreased rectangular baking dish, 13 9 2 inches.Mix flour, chili powder, cumin and salt in heavy-duty resealable plastic bag. Add chicken, 2 pieces at a time seal bag and shake until chicken is evenly coated.Arrange chicken, meaty sides up, on rice mixture in pan. Cover and bake 1 1/4 hours. Uncover and bake 10 to 15 minutes longer or until liquid is absorbed and juice of chicken is no longer pink when centers of thickest pieces are cut.1 Serving: Calories 490 (Calories from Fat 135) Fat 15g (Saturated 4g) Cholesterol 85mg Sodium 970mg Carbohydrate 57g (Dietary Fiber 7g) Protein 39g% Daily Value: Vitamin A 10% Vitamin C 12% Calcium 10% Iron 28%Diet Exchanges: 3 Starch, 4 Lean Meat, 2 VegetableBetty's TipA resealable plastic bag for coating the chicken saves cleanup and makes evenly coating the chicken a breeze!

Nutrition Facts : Nutritional Facts Serves