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ARROZ CON POLLO Y FRIJOLES

Active Time : 35 Minutes
Total Time : 35 Minutes
Serves : 6
INGREDIENTS
  • 2-1/2 pounds chicken thighs
  • 1 teaspoon garlic salt
  • 1 teaspoon coarsely ground black pepper
  • PAM® Original No-Stick Cooking Spray
  • 1 cup long-grain rice, uncooked
  • 2 cans (10 oz each) Ro*Tel® Original Diced Tomatoes & Green Chilies, undrained
  • 1 can (14 oz each) reduced-sodium chicken broth
  • 1 can (16 oz each) Rosarita® No Fat Traditional Refried Beans
  • 1/2 1/2 cup = 2 oz cup shredded Oaxaca, Chihauhau or Mexican blend cheese
DIRECTIONS

Season chicken with garlic salt and pepper. Spray large skillet with cooking spray and heat over medium-high heat until hot. Place chicken, skin side down, in skillet. Cook 7 minutes on each side or until golden brown. Remove chicken from skillet.

Add rice to skillet. Brown rice in pan drippings over medium heat about 2 minutes, stirring constantly. Add undrained tomatoes and broth; blend well. Place chicken on top of rice. Bring to a boil.

Reduce heat; cover and simmer 20 minutes or until rice is tender and chicken is no longer pink. Remove chicken from skillet; keep warm. Drop beans by tablespoons onto rice; sprinkle with cheese. Heat an additional 5 minutes or until beans are hot and cheese melts. Serve with chicken.