Friday, January 13, 2012

Tex-Mex Chicken and Rice



This 30-minute meal from Cooks Country had plenty of promise. We made a few additions and had one yummy meal!


Tex-Mex Chicken and Rice
1 1/2 cups low sodium chicken broth
1 cup long grain white rice
salt and pepper
4 boneless, skinless chicken breasts (about 1 1/2 pounds of chicken)
1 tablespoon vegetable oil
1 (10-ounce) can Ro-Tel tomatoes
1 (16-ounce) can black beans, drained and rinsed
3 cups Frito's, crushed
1 cup shredded Mexican cheese blend
1/3 cup finely chopped fresh cilantro


Combine 1 cup broth, rice and 1/2 teaspoon salt in a large bowl. Cover with plastic wrap and microwave until liquid is absorbed about 6-8 minutes. Pat the chicken dry with paper towels and season with salt and pepper. Heat oil in large skillet over medium-high heat until just smoking, Cook chicken until golden brown, about 3 minutes per side. Transfer to a plate.
Add remaining broth, rice, tomatoes and beans to now empty skillet and bring to a boil. Return chicken and juices to skillet and cook, covered over medium low heat until chicken is cooked thru and rice is tender 12 to 15 minutes. Transfer chicken to cutting board and tent with foil. Let rest for 5 minutes then cut into 1/2 inch slices. Meanwhile let rice mixture stand covered for 5 minutes. Combine Frito's and cheese and cilantro in a bowl. Stir chicken and juices into rice mixture. Sprinkle Frito mixture over the chicken and rice mixture and put under heated broiler until golden. 
Leave  the Frito's whole and use as dippers.
This was good as is but we thought it needed a little more so we topped the dish with diced tomato, finely diced onion and sour cream. Avocado would also been a great addition. It was a yummy quick meal.
It would also have been good minus the chip as a filling for a Toastada or burrito. It was very flavorful, plenty of meat and I love the combination of the rice and beans. But, however you serve it the toppings really make it.






9 comments:

Paul & Kaytie said...

This recipe looks so yummy. I can't wait to try it. The kids miss Nana and would love to skype this afternoon. :)

Paul & Kaytie said...

This looks so yummy. I know it must be good if it made its way to the blog. The kids miss Nana and would love to Skype soon. :)

Kayte said...

This is so pretty, and I love the sound of your additions...this would be fun for ballgame watching day here, bookmarking it for next week as I already have this week's food for ballgames that I stole from other blogs. I will steal this one next week. Thanks. I really like the looks of this. Great job with the photo!

Flourchild said...

Any dinner with fritos has my vote!

Cakelaw said...

This sounds really tasty Cindy and I love the idea of the crunchy Frito topping.

Anita Stafford said...

Looks delicious, I like the additions you made, good photo!

Susan @ The Royal Cook said...

HI!

I was awarded the Leibster award recently (The Liebster Blog Award is for up and coming bloggers who have a following list of less than 200. Liebster is a German word that means favorite or dearest.) Part of getting the award is going out and finding 5 other blogs you love and awarding them as well. I am so happy I can award this to you. I put a post up today to share your blog and the 4 others I have chosen.

Susan @ The Royal Cook

http://theroyalcook.blogspot.com/2012/01/liebster-award-my-first-award.html

Grandma Scott said...

More awards... Sounds like more than family knows your cooking...
Congratulations

Candise said...

We had this tonight for dinner. It was a hit! I think I had the heat too high (and I don't have I tight fitting lid for my skillet) because I dried it up before the rice was completely done. I added 1/2 cup water, 1/2 cup salsa, and the juice of one lime to finish the cooking. It was YUMMY!