Salsa Arroz Con Pollo (Chicken with Salsa & Rice)
This authentic Mexican dish has lots of old world flavor and ingredients but is easy to make.
1 cup uncooked long grain rice
1 cup frozen whole kernel corn
1 can (15 ounces) black beans, rinsed and drained
1-1/2 cups salsa
1 cup chicken broth
3 tablespoons all-purpose flour
1 teaspoon chili powder
1/2 teaspoon salt
1/2 teaspoon ground cumin
1 (3-1/2 pounds) Gold'n Plump® Whole Chicken, cut into 6 to 7 pieces
1/2 cup frozen peas
Preheat oven to 375° F.
Combine rice, corn, beans, salsa, and chicken broth in a 13" x 9" baking pan.
Combine flour, chili powder, salt, and cumin in a large zip-seal bag. Add chicken pieces, two at a time, and toss until coated; shake off excess flour mixture. Arrange coated pieces on top of rice mixture. Cover.
Bake for 1 hour and 15 minutes covered. Uncover; sprinkle chicken with frozen peas. Bake, uncovered, for another 10 to 15 minutes, or until chicken is thoroughly cooked.
Nutritional information may change when substituting your chicken product. If you choose to substitute frozen chicken for this recipe, it's best to thaw before cooking.
- Serving Size
-
Servings6
-
- PER SERVING
-
Calories627
-
Calories from Fat41%
-
Total Fat30g
-
Saturated Fat8g
-
Total Carbohydrate51g
-
Protein47g
-
Sugars2g
-
Cholesterol174mg
-
Dietary Fiber6g
-
Sodium630mg
-
- DAILY VALUE
-
Vitamin A18%
-
Vitamin C187%
-
Calcium3%
-
Iron17%
-
- DIETARY EXCHANGES
-
Starch/Bread3
-
Fat2
-
Vegetable1
-
Lean Meat5.5
- Recipes calling out meat in the Dietary Exchanges category were analyzed with information prior to 2014 updates. Recipes calling out protein were analyzed with the new information after 2014.
-