ARROZ CON POLLO VERDE
SERVES 4
PREP TIME: 15 Minute(s)
COOK TIME: 40 Minute(s)
INGREDIENTS
|
4 Tbsp. Country Crock® Spread, divided
1 small onion, chopped
1 cup uncooked regular or converted rice
1 clove garlic, chopped
2 cups water
1 Tbsp. PLUS 2 tsp. Knorr® Chicken flavor Bouillon
1 cup frozen whole kernel corn
2 cups shredded cooked chicken
1 can (16 oz.) black beans, rinsed and drained
1/2 cup Mexican crema or sour cream
1 cup salsa verde
1 cup queso fresco cheese, divided
|
PREPARATION
- Preheat oven to 375°. Spray 8-inch baking dish with nonstick cooking spray; set aside.
- Melt Spread in 12-inch nonstick skillet and cook onion, stirring occasionally, 3 minutes or until almost tender. Stir in rice and cook, stirring occasionally, 2 minutes or rice is until golden. Stir in garlic and cook 30 seconds. Add water and Knorr® Chicken flavor Bouillon and bring to a boil over high heat. Reduce heat to low and simmer covered 10 minutes. Stir in corn and cook covered an additional 10 minutes or until rice is tender.
- Remove skillet from heat, then stir in chicken, beans, Mexican crema and salsa verde. Spread 1/2 of the rice mixture in prepared dish; sprinkle with 1/2 cup cheese, then top with remaining rice and cheese.
- Bake 10 minutes or until cheese is melted. Garnish, if desired, with chopped fresh cilantro.
|
