2 ½ pounds chicken thighs
1 teaspoon garlic salt
1 teaspoon coarsely ground black pepper
No-stick cooking spray
1 cup long-grain rice, uncooked
2 cans (10 oz) diced tomatoes & green
chilies, undrained
1 can (14 oz) chicken broth
1 can (16 oz) no fat traditional refried
beans
½ cup shredded Oaxaca, Chihuahau or Mexican
blend cheese (1/2 cup = 2 oz)
Season chicken with garlic salt and pepper. Spray
skillet with cooking spray. Cook chicken over medium-high heat, skin-side down,
7 minutes. Turn; cook until brown.
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| Such a simple seasoning, but spot-on flavor. |
Remove chicken.
Add rice to skillet; cook and stir 2 minutes until
light brown. Stir in tomatoes and broth. Return chicken to skillet; bring to a
boil. Reduce heat; cover. Simmer 20 minutes or until rice is tender.
Remove chicken. Drop beans by tablespoons onto rice;
top with cheese.
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| I promise the beans don't stay in little bloops - as they heat up they disperse. |
Heat until hot. Serve with chicken.
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| So much deliciousness in one bowl. |
My Rating: 5/5 "This is brilliant. The textures are wonderfully comforting and the taste has beautiful pizzazz. Make yourself a big ol' bowl and dig in!"
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