Arroz con Pollo y Frijoles

Arroz con Pollo y Frijoles

Juicy golden brown chicken on a bed of tender moist Mexican rice and savory refried beans with cheese

Hands On:15 | Total: 35 | Makes: 6 servings (about 1-1/2 chicken thighs with 3/4 cup rice, bean and cheese mixture)

Ingredients:

  • 2-1/2 pounds chicken thighs
  • 1 teaspoon garlic salt
  • 1 teaspoon coarsely ground black pepper
  • PAM® Original No-Stick Cooking Spray
  • 1 cup long-grain rice, uncooked
  • 2 cans (10 oz each) Ro*Tel® Original Diced Tomatoes & Green Chilies, undrained
  • 1 can (14 oz each) reduced-sodium chicken broth
  • 1 can (16 oz each) Rosarita® No Fat Traditional Refried Beans
  • 1/2 cup shredded Oaxaca, Chihauhau or Mexican blend cheese (1/2 cup = 2 oz)

Directions

  1. Season chicken with garlic salt and pepper. Spray large skillet with cooking spray and heat over medium-high heat until hot. Place chicken, skin side down, in skillet. Cook 7 minutes on each side or until golden brown. Remove chicken from skillet.
  2. Add rice to skillet. Brown rice in pan drippings over medium heat about 2 minutes, stirring constantly. Add undrained tomatoes and broth; blend well. Place chicken on top of rice. Bring to a boil.
  3. Reduce heat; cover and simmer 20 minutes or until rice is tender and chicken is no longer pink. Remove chicken from skillet; keep warm. Drop beans by tablespoons onto rice; sprinkle with cheese. Heat an additional 5 minutes or until beans are hot and cheese melts. Serve with chicken.

Nutritional Information:

6 servings (about 1-1/2 chicken thighs with 3/4 cup rice, bean and cheese mixture) Calories 456; Total Fat 13 g(Saturated Fat 5 g); Cholesterol 172 mg; Sodium 1277 mg; Carbohydrate 39 g; (Dietary Fiber , Sugars 2 g); Protein 41 g; Percent Daily Values*: Vitamin A %; Vitamin C 7%; Calcium 10%; Iron 24%

* Percent Daily Values are based on a 2,000 calorie diet.

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