Then, like a week later, I got invited on the Progresso Recipe Starters Campaign through Bzz Agent! I love this program and think it is an awesome way to try new products as well as give companies and others your opinion of different products.
I honestly thought tonight was going to be an easy night. But then when I looked in the pantry and freezer, I decided I actually wanted to cook something. BUT to my surprise it was still an easy night!
I decided to make Creamy Arroz con Pollo, simply because I had everything to make it.
4 boneless skinless chicken breasts (about 1 1/4 lb)
1 cup converted or regular long-grain white rice
2 tablespoons Old El Paso® taco seasoning mix (from 1-oz package)
1 can (18 oz) Progresso™ Recipe Starters™ creamy roasted garlic with chicken stock cooking sauce
1 can (15 oz) Progresso® black beans, drained, rinsed
1 cup Green Giant® Valley Fresh Steamers® frozen corn
Sliced ripe olives
Sliced green onions
Here's what you do:
1 - Sprinkle chicken breasts with salt and pepper to taste. In 12-inch skillet, heat 1 tablespoon vegetable oil over medium-high heat until hot. Cook chicken in oil 4 to 5 minutes or until browned, turning once. Remove from skillet; cover to keep warm.
2 - Add rice and taco seasoning mix to skillet; stir to mix well. Stir in cooking sauce and 1/2 cup water. Heat to boiling; cook 5 minutes, stirring frequently. Stir in beans and frozen corn; heat to boiling.
3 - Return chicken to skillet. Reduce heat; cover and simmer 20 to 25 minutes or until liquid is absorbed, rice is tender and juice of chicken is clear when center of thickest part is cut (at least 165°F). Sprinkle with olives and green onions.
4 - Top with Sliced ripe olives and Sliced green onions, if desired.
This meal was very yummy, quick, and easy. I will definitely start putting this on my Monday Meal Planner list. :)