Tex-Mex Chicken and Rice

By ezunich

Ingredients

• 2 1/2 cups low-sodium chicken broth
• 1 cup long-grain white rice
• Salt and pepper
• 1 1/2 lbs boneless, skinless chicken tenders
• 1 tbs vegetable oil
• 2 (10-ounce) can Ro-Tel tomatoes (diced tomatoes with chiles)
• 1 (16-ounce) can black beans. drained and rinsed
• 3 cups Fritos or Tostitos, crushed
• 1 cup shredded Mexican cheese blend

Preparation

Step 1

1. Make rice according to package but substituting chicken broth for water.

2. Heat oil in a large skillet. Cook chicken until golden brown. Add remaining broth (1/2 cup), rice, tomatoes and beans. Bring to a build. Cove and cook 12-15 minutes. Add cheese. Stir until cheese melts.

3. Garnish with Fritos or Tostitos