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Salsa Arroz con Pollo

Serves: 6
Total Calories: 941

Ingredients

1 cup uncooked regular long grain rice
1 cup frozen corn
1 (14 1/2-ounce) can ready to serve chicken broth
1 (14 1/2-ounce) can salsa flavored tomatoes with chilies, undrained
1 (15-ounce) can black beans, rinsed and drained
3 tablespoons all purpose flour
1 teaspoon chili powder
1/2 teaspoon ground cumin
1/2 teaspoon salt
3 to 3 1/2 pounds cut up broiler fryer chicken, skin removed if desired

Directions:

Heat oven to 375°. Mix rice, corn, broth, tomatoes and beans in ungreased rectangular baking dish, 13 9 2 inches.
Mix flour, chili powder, cumin and salt in heavy-duty resealable plastic bag. Add chicken, 2 pieces at a time seal bag and shake until chicken is evenly coated.
Arrange chicken, meaty sides up, on rice mixture in pan. Cover and bake
1 1/4 hours. Uncover and bake 10 to 15 minutes longer or until liquid is absorbed and juice of chicken is no longer pink when centers of thickest pieces are cut.

1 Serving: Calories 490 (Calories from Fat 135) Fat 15g (Saturated 4g) Cholesterol 85mg Sodium 970mg Carbohydrate 57g (Dietary Fiber 7g) Protein 39g
% Daily Value: Vitamin A 10% Vitamin C 12% Calcium 10% Iron 28%
Diet Exchanges: 3 Starch, 4 Lean Meat, 2 Vegetable

Betty's Tip
A resealable plastic bag for coating the chicken saves cleanup and makes evenly coating the chicken a breeze!

Nutritional Facts:

Serves: 6
Total Calories: 941
Calories from Fat: 72

This Salsa Arroz con Pollo recipe is from the Betty Crocker's Best Chicken Cookbook Cookbook. Download this Cookbook today.


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