Tex Mex Chicken and Rice

By fuzzygroup

Ingredients

• 1 1/2 cups chicken broth
• 1 cup long grain rice
• salt and pepper
• 4 boneless skinless breasts (about 1 1/2 pounds)
• 1 tbsp vegetable oil
• 1 10oz can rotel tomatoes or HOT red gold tomatos and peppers
• 2 cans black beans drained and rinsed
• 2 cups fritos, crushed
• 1 cup shredded cheese, mexican blend
• 1/3 cup chopped fresh cilantro

Preparation

Step 1

1. Adjust oven rack to upper middle position and heat broiler. Combine 1 cup broth, rice and 1/2 tsp salt in large bowl. Cover with plastic wrap and microwave until liquid is absorbed, 8 minutes. 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.

2. Add remaining broth (plus an additional 1/2 to 1 cup not listed on the list of ingredients) to now empty skillet and bring to a boil. Return chicken and juices to skillet and cook covered, over medium low heat until chicken is cooked through and rice is tender, about 12 to 15 minutes. Transfer chicken to cutting board and tent with foil. Let rest 5 minutes and then cut into 1/2" slices. Meanwhile let rice stand covered for 5 minutes. Combine fritos, cheese and cilantro in bowl. Still chicken juices into rice mixture. Sprinkle frito mixture over rice and broil until golden, 2 minutes. Serve with chicken on the side.

Note: Serve chicken separately; not with the dish.