Arroz con Pollo y Frijoles

This is SUPER delicious, and really easy to make. My kids also loved it -- even my 2 year old and my 10 year old (the one who doesn't like tomatoes!). I was initially intimidated because I had never prepared chicken thighs before, but it was SO easy!

Arroz con Pollo y Frijoles

Hands on: 15 minutes
Total: 35 minutes
Makes: 6 servings

Ingredients:
2-1/2 pounds chicken thighs (I could only find 2.36 pounds at the store, but it was perfect)
2 teaspoons garlic salt
1 teaspoon coarsely ground black pepper
PAM Original No-Stick Cooking Spray
1 cup long-grain rice (I only had medium-grain and it worked fine)
2 cans (10 ounces each) Ro*Tel Original Diced Tomatoes & Green Chilies, undrained
1 can (14 ounces) chicken broth
1 can (16 ounces) Rosarita No Fat Traditional Refried Beans
1/2 cup shredded Oaxaca, Chihuahua or Mexican blend cheese (1/2 cup = 2 ounces)

Directions:

1. Season chicken with garlic salt and pepper on both sides. 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 is melted. Serve with chicken.

Recipe from and copyright reserved by: conagrafoods.com