Total Time
35mins
Prep 15 mins
Cook 20 mins

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

Ingredients Nutrition

Directions

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

Reviews

(2)
Most Helpful

We loved this recipe! It had great flavor and was well received by all of the family. I only had one can of Ro-tel's so I used it and one can of diced tomatoes and it worked out well. Thanks CropperSteph for posting it! *I've just posted a lighten version of this recipe that substituted chicken breasts and some non-fat ingredients for those who are watching their calories.

Likkel February 07, 2009

I liked this meal. I especially liked the beans cooked over the rice with the monterey cheese on top. I will remember to do that with my other mexican dishes. I did not like the rotel tomatoes and only used one can and it was still way too spicy for me and I love spicy food. I will just use regular chopped tomatoes next time and adjust the spices from there. (Maybe add half a can of chopped chilies or add fresh salsa??) Otherwise this was great!

Mary N. September 09, 2007

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