Tex-Mex Chicken and Rice - CC
By á-48655
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
Details
Preparation
Step 1
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.
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