By Tracey
Tex-Mex Chicken and Rice
adapted from Cook’s Country
(Note: this recipe originally called for 1 1/2 lb of chicken, but I thought the ratio of chicken to rice was way too high so I reduced it to 1 lb.)
Ingredients:
- 1 1/2 cups low-sodium chicken broth, divided
- 1 cup long-grain white rice
- 1 lb boneless, skinless chicken breasts
- 1 tablespoon vegetable oil
- 1 (10-oz) can Ro-Tel tomatoes
- 1 (15-oz) can black beans, drained and rinsed
- 2 cups Fritos, crushed
- 1 cup shredded cheddar and/or Monterey Jack cheese
- 1/4 cup finely chopped fresh parsley
Directions:
Place an oven rack about 6 inches from your broiler and preheat the broiler.
In a large microwave-safe bowl, combine 1 cup of the chicken broth, the rice and 1/2 teaspoon salt. Cover the bowl with plastic wrap and microwave for 6-8 minute, or until the broth has been absorbed (all microwaves are different, your cooking time may vary).
Pat the chicken dry with paper towels and season both sides with salt and pepper. Add the oil to a large ovensafe skillet and set over medium-high heat. When the oil shimmers, add the chicken and brown on both sides, about 6 minutes total (you’re not trying to cook it through here). Remove the chicken to a plate.
Add the remaining 1/2 cup chicken broth, the rice, the tomatoes, and the black beans to the pan and bring the mixture to a boil. Nestle the chicken and any accumulated juices in the pan and reduce the heat to medium-low. Cover the pan and cook for about 12-14 minutes, or until the chicken is cooked through and the rice is tender. Remove the chicken to a cutting board and tent with foil (keep the rice mixture in the pan covered). Rest for 5 minutes then cut into 1/2-inch pieces. In a medium bowl, combine the Fritos, cheese and parsley. Add the chicken and any accumulated juices back into the pan, stirring to incorporate. Sprinkle the Frito mixture over the top and broil for just a minute or two, until the cheese is melted and the Fritos are golden brown.
