Arroz con Pollo

Arroz con Pollo:  This recipe courtesy of Stephanie Allen, co-author of The Hour That Matters Most:  The Surprising Power of the Family Meal
Serves 6
Equipment:  9 x 13-inch baking dish


  • 2 cups rice, uncooked
  • 2 cups canned black beans, drained
  • 1 cup frozen corn
  • 6 boneless skinless chicken cutlets (or 3 breasts cut in half)
  • 1 teaspoon garlic salt
  • ¼ teaspoon pepper
  • ½ cup chicken broth
  • 1 cup salsa
  • 1 cup marinara sauce
  • ½ cup sliced red pepper
  • ½ cup chopped scallions
  • ¼ cup chopped fresh cilantro
  • ¼ teaspoon cumin
  • 1 teaspoon minced garlic
  • 1 cup grated cheese
  1. Prepare the baking dish with non-stick cooking spray.
  2. Spread the rice over the bottom of the baking dishes. Layer the beans, corn, and chicken over the rice. Sprinkle garlic salt and pepper over the chicken. Set aside.
  3. Combine the chicken broth, salsa, spaghetti sauce, red peppers, scallions, cilantro, cumin and minced garlic in a large mixing bowl. Spread the marinara sauce mixture over the chicken.
  4. Sprinkle the cheese over the sauce.
  5. At this point, you can freeze or cook the dish.  If you’re going to freeze, thaw completely before the next step.
  6. When ready to cook, preheat the oven to 350-degrees F.  Bake, uncovered for 45 to 60 minutes or until internal temperature of the chicken breasts reaches 165-degrees F.


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