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Ingredients
- 2 1/2 pounds chicken thighs
- 2 teaspoons garlic salt
- 1 teaspoon coarsely ground black pepper
- Pam Original No-Stick Cooking Spray
- 1 cup long-grain rice
- 2 10-ounce cans Rotel Original Diced Tomatoes and Green Chilies, undrained
- 1 14 1/2 ounce can chicken broth
- 1 16-ounce can Rosarita Traditional Refried Beans
- 1/2 cup shredded Monterey Jack Cheese (2 ounces)
Details
Servings 6
Adapted from conagrafoods.com
Preparation
Step 1
Season chicken with garlic salt and pepper.
Coat a large skillet with cooking spray. Place chicken, skin side down, in the skillet and brown over medium-high heat for 7 minutes on each side, or until golden brown. Remove chicken from the skillet.
Remove all but 2 tablespoons of drippings from the skillet. Add rice and brown over medium heat for about 2 minutes, stirring constantly.
Add tomatoes and chicken broth; blend well. Place chicken on top of rice. Bring to a boil.
Reduce heat, cover and simmer for 20 minutes, or until rice is tender and chicken is no longer pink. Remove chicken from the skillet and keep warm.
Drop beans by tablespoonfuls into the rice; sprinkle with cheese. Heat for 5 minutes, or until beans are hot and cheese has melted. Serve with chicken.
Makes 6 servings.
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