Arroz Con Pollo Y Frijoles
- Reviews 2
Ready In: 35 mins
Serves: 6
Ingredients
- 1 (2 1/2lb) package chicken thighs
- 2 teaspoons garlic salt
- 1 teaspoon fresh coarse ground black pepper
- nonstick cooking spray
- 1 cup long-grain rice
- 2 (10 ounce) cans ro-tel original diced tomatoes and green chilies, undrained
- 1 (14 1/2ounce) can chicken broth
- 1 (16 ounce) can rosarita traditional refried beans
- 1⁄2 cup shredded monterey jack cheese (2oz)
Directions
- Season chicken with garlic salt and pepper.
- Spray large skillet with cooking spray.
- Place chicken, skin side down, in skillet.
- Brown on med-hi heat about 7 minutes on each side or until golden brown.
- Remove chicken from skillet.
- Pour rice into skillet.
- Brown rice in chicken fat over med. heat about 2 min., stirring constantly.
- Add tomatoes and chicken broth; blend well.
- Place chicken on top of rice. Bring to boil.
- Reduce heat; ocver and simmer 20 minute or until rice is tender and chicken is no longer pink.
- Remove chicken from skillet; keep warm.
- Drop beans by tablespoon into rice; sprinkle with cheese.
- Heat an additional 5 minutes, or until beans are hot and cheese is melted.
- Serve with chicken.
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