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Arroz Con Pollo Verde

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

NUTRITIONAL INFORMATION

 

Amount per serving

Calories640
Calories from Fat200
Total Fat22g
Saturated Fat9g
Trans Fat0.5g
Cholesterol95mg
Sodium2080mg
Total Carbs71g
Dietary Fiber6g
Sugars10g
Protein38g
Calcium25%
Iron25%
Vitamin C10%
Vitamin A25%

  • 1 Preheat oven to 375°. Spray 8-inch baking dish with nonstick cooking spray; set aside.
  • 2 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.
  • 3 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.
  • 4 Bake 10 minutes or until cheese is melted. Garnish, if desired, with chopped fresh cilantro.