Tex-Mex Chicken and Rice - CC

Tex-Mex Chicken and Rice - CC
Tex-Mex Chicken and Rice - CC

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 1 1/2

    cups low-sodium chicken broth

  • 1

    cup long-grain white rice

  • Salt and pepper

  • 4

    boneless, skinless chicken breasts (about 1 1/2 pounds)

  • 1

    tablespoon vegetable oil

  • 1

    (10-ounce) can Ro-Tel tomatoes

  • 1

    (16-ounce) can black beans, drained and rinsed

  • 3

    cups Fritos, crushed

  • 1

    cup shredded Mexican cheese blend

  • 1/3

    cup finely chopped fresh cilantro

Directions

1. Adjust oven rack to upper-middle position and heat broiler. 2. Combine 1 cup broth, rice, and 1/2 teaspoon salt in large bowl. Cover with plastic and microwave until liquid is absorbed, 6 to 8 minutes. 3. Pat chicken dry with paper towels and season with salt and pepper. Heat oil in large ovensafe skillet over medium-high heat until just smoking. Cook chicken until golden brown, about 3 minutes per side. Transfer to plate. 4. Add remaining broth, rice, tomatoes, and beans to now-empty skillet and bring to boil. 5. Return chicken and juices to skillet and cook, covered, over medium-low heat until chicken is cooked through and rice is tender, 12 to 15 minutes. 6. Transfer chicken to cutting board and tent with foil. Let rest 5 minutes, then cut into 1/2-inch slices. 7. Meanwhile, let rice mixture stand, covered, for 5 minutes. Combine Fritos, cheese, and cilantro in bowl. Stir chicken and juices into rice mixture. Sprinkle Frito mixture over chicken-rice mixture and broil until golden, 2 to 3 minutes.

Keyingredient.com uses 'cookies' to give you the best, most relevant experience. Using this website means you're ok with this. You can change which cookies are set at any time and find out more about them by following this link.

Please describe your issue: