Hunt's® Arroz con Pollo y Frijoles Negros Recipe

Hunt's® Arroz con Pollo y Frijoles Negros

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

Prep Time
Total Time
4.3 of 5 (3070 ratings) Review This Recipe | See All Reviews


  • 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)

Nutrition Information

Total Fat
Serving Size: 6 servings (1 thigh with 3/4 cup rice each)
View Complete Nutrition Information >


  1. 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.
  2. 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.
  3. 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 Information close
Amount per Serving
Calories 383  
  % Daily Value*
Total fat 14 g 21%
Saturated fat 4 g 19%
Cholesterol 74 MG 25%
Sodium 1015 MG 42%
Carbohydrate 35 g 12%
Dietary fiber 4 g 16%
Sugars 2 g
Protein 25 g
Vitamin A   6%
Vitamin C   5%
Calcium   5%
Iron   17%
* Percent Daily Values are based on a 2,000 calorie diet.
About our Nutrition Information
Ratings & Reviews
1924 Reviews for Hunt's® Arroz con Pollo y Frijoles Negros
Use 8.75oz no salt chicken stock + water to make 1 1/2 cups. Cut the beans to 1/2 to 3/4 can.. Drained. Trim the skin, and any pockets of fat from the thighs. Drain some of the fat (only need about 2tb of fat for rice) I found it easier to mix the stock,sauce & caldo before adding it to the pan.. To build flavor, Brown the chicken, and toast the rice.. Also, bring the sauce to a boil BEFORE adding the chicken back to the pan! Then turn it down to a simmer. And don't open the lid for 20 minutes!!! Oh, if you like your rice on the dry side. Turn the heat OFF. let it sit for 4-5 minutes extra..Heat on, it will burn.... After reading the reviews on this dish, I think a step or two has been missed.. Your browning the chicken 5 minutes on EACH side, plus, Cooking it for 20 minutes.. 30 minutes should be plenty for chicken if your following the recipe.
Feb 03, 2015
Awful recipe!!!!!!!!!!
Aug 01, 2013
A follow-up for my review - I substitute a mild salsa for the tomato sauce...very flavorful. The rice and onions brown up best in a little butter.
Jul 26, 2013
After browning the chicken on medium high - pour some salsa or picante sauce over the chicken, cover and simmer on med-low heat for twenty minutes. The flavor is intensified...depending upon the salsa. The heat seems to make the salsa a little hotter...you can reserve it for the adults instead of adding it to the rice and bean mixture. You can save some time (20 min) if you cook the rice mixture in a second pan...instead of sauteing the rice and onions in chicken drippings, use a little olive oil.
Jul 26, 2013
Try using salsa instead of the tomotoes, and add a little fajita seasoning. Instead of placing the uncooked chicken on top use cooked chicken seasoned with the adobe, cut up in small pieces. I then put the chicken, bean, rice mixture in soft taco shells. Can put cheese and sour cream on them. Very good. Five stars
Jul 20, 2013
Yum! Love the black beans!
Jun 28, 2013

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