Thursday, February 9, 2012

One Skillet Weeknight Dish

I've said before that the recipes Kroger sends with coupons every now and then are pretty nice for weeknight deliciousness. They are easy and don't dirty many dishes while tasting great (and pleasing a toddler which we all know is key!).

This week we tried "arroz con pollo y frijoles negros." I'm not kidding. It came in Spanish. When in Texas....

Well, the title at least and the smaller text translation of instructions; the ingredients and main directions are indeed in English, BUT if you are super confused we've got your basic Rice with Chicken and Black Beans.

This was husband and toddler approved, well, once I added some guacamole on top of the rice and chicken (kid has a weird thing with rice).  I'd imagine it's relatively healthy, and if it's your thing, I'm sure you can adjust cooking time and perhaps the liquid and make with brown rice. Oh, and don't eat the chicken skin; I don't.

arroz con pollo y frijoles negros (Courtesy of Kroger who, yes, did not capitalize any word of the title so neither am I!)


Nonstick cooking spray
6 bone-in, skin-on chicken thighs or drumsticks (2 1/4 lbs.)
1/2 tsp. adobo seasoning blend *
1 cup long grain white rice, uncooked
1/4 cup sliced green onions, divided
1 can (8 oz) tomato sauce
1 can (15 oz) whole black beans, drained and rinsed
1 1/2 cups water
1 Tbsp. chicken bouillon

*I didn't have adobo seasoning and had no intentions of buying any without knowing whether this dish would be worth it. I moseyed on over to wikipedia to find out what the heck it was, and after finding out, simply seasoned with garlic powder, salt, oregano, and paprika. I feel like you can't over-season this dish.


1. Spray large skillet with cooking spray; heat over medium-high heat. Sprinkle chicken with adobo seasoning and cook 5 minutes per side or until browned. Remove from heat.

2. Add rice and half of onions to skillet. Brown in pan drippings over medium heat about 8 minutes, stirring. Add tomato sauce, beans, water, and bouillon. Stir until well blended.

3. Place chicken on top of rice. Cover and simmer 20 minutes or until liquid is absorbed and rice is tender. (I believe mine took about 25 minutes.) Sprinkle with remaining onions.

Makes 6 servings.

Sorry I don't have pictures!


Lindsey said...

Oooh. I'm definitely trying this one!

Natalie said...

I think I remember seeing this recipe in the Kroger mailouts. Sounds tasty!

Faith said...

Gotta love some tex-mex that sounds delicious!

Courtney Johnson said...

um YUM!!!

pam said...

o.k. jenn, you are now my go to girl for tex-mex !!!!!!!!!!!!!!!!!