Ingredients for Arroz Con Pollo Y Frijoles
- 1 1/2 lbs boneless skinless chicken thighs
- 1/2 tsp garlic salt
- 1/4 tsp fresh coarse ground black pepper
- 1 dash nonstick cooking spray
- 1 cup long grain rice
- 1 (10 ounce) can diced tomatoes with green chilies, undrained (Rotel)
- 1 1/2 cups chicken broth
- 1 (16 ounce) can refried beans, warmed
- 1 cup Monterey Jack cheese, shredded
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How to Make Arroz Con Pollo Y Frijoles
- Season chicken pieces with garlic salt and black pepper.
- Spray a large skillet with cooking spray. Heat over medium-high heat.
- Add chicken to the skillet and cook for 7 minutes per side, or until golden brown. Remove chicken from skillet and set aside.
- Add rice to the skillet and toast for 2 minutes, stirring constantly, in the chicken fat.
- Stir in diced tomatoes (and Ro*Tel, if using) and chicken broth. Bring to a boil.
- Reduce heat to low, cover, and simmer for 15-20 minutes, or until rice is tender and liquid is absorbed.
- Gently stir in refried beans.
- Place the cooked chicken on top of the rice and beans.
- Sprinkle with shredded cheddar cheese.
- Cover and heat for an additional 5 minutes, or until cheese is melted and bubbly.
- Serve immediately and enjoy!
Nutrition Information (Approximate per serving)
Sodium
42 g
Sugar
1g
Fat
53g
Carbs
13g
