Sunday Dinner Recipe: Arroz con Pollo (Rice with Chicken)

Arroz con Pollo

Turn to packaged saffron rice blend for intriguing flavor for this classic Mexican chicken dish, made even easier with frozen mixed vegetables.


1 tablespoon olive or vegetable oil
8 chicken drumsticks (about 2 lb)
1 bag (8 oz) saffron yellow rice
3 cups Progresso™ chicken broth (from 32-oz carton)
1 bag (12 oz) Green Giant™ Steamers™ frozen mixed vegetables


1. In 12-inch nonstick skillet, heat oil over medium heat. Cook drumsticks in oil 10 to 15 minutes, turning occasionally, until chicken is well browned on all sides.

2. Stir in rice, broth and frozen vegetables. Heat to boiling; reduce heat to medium-low. Cover and cook 25 to 30 minutes, stirring occasionally, until rice is tender and liquid is absorbed.

SOURCE: Progresso

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