SALSA ARROZ CON POLLO

Salsa Arroz con Pollo image

Share in a classic Hispanic main dish of chicken, rice, tomatoes and seasonings.

Provided by Betty Crocker Kitchens

Categories Entree

Time 1h45m

Yield 6

Number Of 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

Steps:

Heat oven to 375°F. In ungreased 13x9-inch (3-quart) glass baking dish, mix rice, corn, broth, tomatoes and beans.
In 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.
Cover 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 Facts : Calories 420, Carbohydrate 55 g, Cholesterol 70 mg, Fat 1, Fiber 6 g, Protein 34 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 750 mg, Sugar 5 g, TransFat 0 g