Arroz Con Pollo Y Frijoles

Name: Arroz Con Pollo Y Frijoles
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 6 serving(s)
Ingredients: 1 (2 1/2 lb) 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 1/2 ounce) can chicken broth; 1 (16 ounce) can rosarita traditional refried beans; 1/2 cup shredded monterey jack cheese (2oz)

(2)

Recipe by StephBo413

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

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READY IN: 35mins

SERVES: 6

UNITS: US

INGREDIENTS

Nutrition

1

(2 1/2 lb) 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 1/2 ounce) 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.