Arroz con Pollo y Frijoles
Minutes Prep Time: 15
Minutes Total Time: 35
Servings: 6
Difficulty: easy
Minutes Prep Time: 15
Minutes Total Time: 35
Servings: 6
Difficulty: easy
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)
Nutrition information
Nutrient | Amount | % Daily Value |
---|---|---|
Calcium | 103 mg | 10% |
Carbohydrate | 39 g | 13% |
Cholesterol | 172 mg | 56% |
Total Fat | 13 g | 21% |
Iron | 4 mg | 24% |
Calories | 456 kcal | 23% |
Sodium | 1277 mg | 53% |
Protein | 41 g | 81% |
Saturated Fat | 5 g | 25% |
Sugars | 2 g | 0 |
Vitamin C | 4 mg | 7% |
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.
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.
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.
Arroz con Pollo y Frijoles