ARROZ CON POLLO VERDE

INGREDIENTS

4 Tbsp. Country Crock Spread, divided

1 small onion, chopped

1 cup uncooked regular rice [or converted rice]

1 clove garlic, chopped

2 cups water

1 Tbsp. PLUS 2 tsp. Knorr Chicken flavor Bouillon

1 cup frozen whole kernel corn

2 cups shredded cooked chicken

1 can (16 oz.) black beans, rinsed and drained

1/2 cup Mexican crema [or sour cream]

1 cup salsa verde

1 cup queso fresco cheese, divided

DIRECTIONS
1.

Preheat oven to 375. Spray 8-inch baking dish with nonstick cooking spray; set aside.

2. Melt Spread in 12-inch nonstick skillet and cook onion, stirring occasionally, 3 minutes or until
almost tender. Stir in rice and cook, stirring occasionally, 2 minutes or rice is until golden. Stir
in garlic and cook 30 seconds. Add water and Knorr Chicken flavor Bouillon and bring to a
boil over high heat. Reduce heat to low and simmer covered 10 minutes. Stir in corn and cook
covered an additional 10 minutes or until rice is tender.
3. Remove skillet from heat, then stir in chicken, beans, Mexican crema and salsa verde.
Spread 1/2 of the rice mixture in prepared dish; sprinkle with 1/2 cup cheese, then top with
remaining rice and cheese.
4. Bake 10 minutes or until cheese is melted. Garnish, if desired, with chopped fresh cilantro.