Arroz Con Pollo Y Frijoles

Total Time: 35 mins Preparation Time: 15 mins Cook Time: 20 mins

Ingredients

• Servings: 6
• 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)

Recipe

• 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.