Arroz Con Pollo Y Frijoles Negros Rice Wchicken Black Beans Recipes

ARROZ CON POLLO Y FRIJOLES NEGROS

Arroz con Pollo y Frijoles Negros image

Rice and beans cooked with tomato sauce and seasoned chicken for a one skillet dish

Provided by ReadySetEat

Categories Main Dish

Time 40m

Yield 6

Number Of Ingredients 9

Ingredients

PAM® Original No-Stick Cooking Spray
6 bone-in skin-on chicken thighs or drumsticks (6 = 2-1/4 lbs)
1/2 teaspoon adobo seasoning blend
1 cup long-grain white rice, uncooked
1/4 cup sliced green onions, divided
1 can (8 oz each) Hunt's® Tomato Sauce
1 can (15 oz each) Rosarita® Premium Whole Black Beans, drained, rinsed
1-1/2 cups water
1 tablespoon caldo con sabor de pollo (chicken bouillon)

Steps:

Spray large skillet with cooking spray; heat over medium-high heat. Sprinkle chicken with adobo seasoning. Cook chicken 5 minutes per side or until lightly browned. Remove from skillet.
Add rice and half of onions to skillet. Brown in pan drippings over medium heat about 8 minutes, stirring constantly. Add tomato sauce, beans, water and bouillon. Stir until well blended.
Place chicken on top of rice. Cover and simmer 20 minutes or until liquid is absorbed and rice is tender. Sprinkle with remaining onions.

Nutrition Facts : @id https, Calories 383 calories

ARROZ CON POLLO Y FRIJOLES NEGROS (RICE W/CHICKEN BLACK BEANS)

Arroz Con Pollo Y Frijoles Negros (Rice W/Chicken Black Beans) image

Make and share this Arroz Con Pollo Y Frijoles Negros (Rice W/Chicken Black Beans) recipe from Food.com.

Provided by Member 610488

Categories One Dish Meal

Time 40m

Yield 6 serving(s)

Number Of Ingredients 8

Ingredients

2 1/4 lbs chicken thighs (6 is about right) or 2 1/4 lbs chicken drumsticks (6 is about right)
1/2 teaspoon adobo seasoning
1 cup long-grain white rice, uncooked
1/4 cup green onion, sliced and divided
tomato sauce (Hunts)
black beans, drained and rinsed (Rosarita)
1 1/2 cups water
1 tablespoon chicken bouillon (caldo con sabor de pollo)

Steps:

Heat a large skillet over medium-high heat. Sprinkle chicken with adobo seasoning. Cook chicken 5 minutes per side or until lightly browned. Remove from skillet.
Add rice and half of onions to skillet. Brown in pan drippings over medium heat about 8 minutes, stirring constantly. Add tomato sauce, beans, water and bouillon. Stir until well blended.
Place chicken on top of rice. Cover and simmer 20 minutes or until liquid is absorbed and rice is tender. Sprinkle with remaining onions.

Nutrition Facts : Calories 473.9, Fat 26.2, SaturatedFat 7.3, Cholesterol 143.3, Sodium 143.7, Carbohydrate 25, Fiber 0.5, Sugar 0.1, Protein 31.7

BLACK BEANS AND RICE(ARROZ CON FRIJOLES NEGROS)

Black Beans and Rice(arroz Con Frijoles Negros) image

I know what you're thinking, black beans and rice, kind of plain, right? But not this recipe--from Goya. My husband thought, "Ok, beans and rice, I already love those, what can be so different about this recipe?" He had to eat his words, along with the beans and rice, lol. With the addition of a few simple things, wow, these are delicious! And so simple, a really quick side dish.

Provided by ciao4293

Categories White Rice

Time 25m

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

2 tablespoons olive oil
1/2 cup finely chopped onion
1/4 cup finely chopped green pepper
4 cloves garlic, minced
1 (15 1/2 ounce) can black beans, undrained
1 teaspoon oregano
3/4 cup water
1 packet goya sazon goya, without annatto
1 tablespoon white wine or 1 tablespoon cider vinegar
2 cups cooked white rice

Steps:

In a medium saucepan, heat the oil on medium.
Stir in the onion and pepper, add the garlic.
Cook until tender or about 8-10 minutes.
Stir in the remaining ingredients.
Bring to a boil.
Reduce the heat and simmer for 10 minutes.
Serve over the white rice.

ARROZ CON POLLO Y FRIJOLES

Arroz Con Pollo Y Frijoles image

From the back of a Rosarita Refried Beans can. Kids were amazingly excited about it. I went mild on the Ro-Tel.

Provided by StephBo413

Categories Chicken Thigh & Leg

Time 35m

Yield 6 serving(s)

Number Of Ingredients 9

Ingredients

1 (2 1/2 lb) package chicken thighs
2 teaspoons garlic salt
1 teaspoon fresh coarse ground black pepper
nonstick cooking spray
1 cup long-grain rice
2 (10 ounce) cans ro-tel original diced tomatoes and green chilies, undrained
1 (14 1/2 ounce) can chicken broth
1 (16 ounce) can rosarita traditional refried beans
1/2 cup shredded monterey jack cheese (2oz)

Steps:

Season chicken with garlic salt and pepper.
Spray large skillet with cooking spray.
Place chicken, skin side down, in skillet.
Brown on med-hi heat about 7 minutes on each side or until golden brown.
Remove chicken from skillet.
Pour rice into skillet.
Brown rice in chicken fat over med. heat about 2 min., stirring constantly.
Add tomatoes and chicken broth; blend well.
Place chicken on top of rice. Bring to boil.
Reduce heat; ocver and simmer 20 minute or until rice is tender and chicken is no longer pink.
Remove chicken from skillet; keep warm.
Drop beans by tablespoon into rice; sprinkle with cheese.
Heat an additional 5 minutes, or until beans are hot and cheese is melted.
Serve with chicken.

Nutrition Facts : Calories 645.3, Fat 33.4, SaturatedFat 10.7, Cholesterol 173.6, Sodium 1031.7, Carbohydrate 40.4, Fiber 4.5, Sugar 0.5, Protein 43.5

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