Arroz con Pollo

6 boneless, skinless chicken breast halves


1 tsp salt


1/4 tsp pepper


2 tablespoons olive oil


2 garlic cloves, minced


1/2 med onion, chopped


1 tsp ground cumin


1 tsp dried oregano


1 1/4 cups long-grain white rice


1 can chicken broth (14 1/2 oz)


1 cup corn kernels


1 can black beans (14 1/2 oz), drained


1 cup thick and chunky salsa


1 tablespoon chopped fresh cilantro

Preheat oven to 350. Season chicken breasts with 1/2 tsp salt and pepper. In a lg skillet, heat olive oil over med heat. Add chicken and cook, turning once, until lightly browned, 3 to 4 minutes. (or longer if you want more browned) Transfer to a plate.

In same pan add garlic, onion, cumin, and oregano to skillet. Cook, stirring, until onion is softened, about 3 minutes. Add rice and remaining 1/2 tsp salt. Cook, stirring, until rice is opaque, about 2 minutes. Stir in broth, corn, black beans and salsa. Bring to a boil. Transfer to a 3 qt casserole. (or if your pan is oven safe just use the same skillet if you have a lid for it)

Cover and bake 35 minutes, or until liquid is almost absorbed. Meanwhile, cut the browned chicken into strips. Remove cover and tuck reserved cooked chicken breasts into casserole along with any juices that have accumulated on plate. Cover and bake 15 minutes longer, or until chicken is white throughout and the liquid is all absorbed and rice is tender. Garnish with cilantro. Serve from casserole.

Also good to serve with flour tortillas, sour cream, guacamole and salsa.

Number of Servings: 6

Recipe submitted by SparkPeople user FATKITTY68.