Arroz Con Pollo Y Frijoles |
|
 |
Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 6 |
|
From the back of a Rosarita Refried Beans can. Kids were amazingly excited about it. I went mild on the Ro-Tel. 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) |
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.
|
|