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.