Arroz Con Pollo Verde

Arroz Con Pollo Verde

0 (0) | Be the first to rate
Close

Select Below to Add Your Rating

Nutritional Information

Nutritional Information

Serving Size 1 serving
Amount Per Serving
Calories 660
Calories from Fat 220
Total Fat 24 g
Saturated Fat 10 g
Trans Fat 0 g
Cholesterol 95 mg
Sodium 2080 mg
Total Carbs 71 g
Dietary Fiber 6 g
Sugars 10 g
Protein 38 g
Vitamin A 25 %
Vitamin C 10 %
Calcium 25 %
Iron 25 %
Close window
  • Recipe Serves4
  • Preparation Time15 min
  • Cooking Time40 min

Ingredients

  • 4 Tbsp. Country Crock® Spread, divided
  • 1 small onion, chopped
  • 1 cup uncooked regular rice [or converted rice]
  • 1 clove garlic
  • 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

Directions

  • 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.
close