Tex Mex Chicken And Rice (ATK)

• portions: 5

Ingrédients

1½ cups low-sodium chicken broth

1 cup long-grain white rice

Salt and pepper

4 boneless, skinless chicken breasts (about 1½ pounds)

1 tablespoon vegetable oil

1 (10-ounce) can Ro-Tel tomatoes

1 (16-ounce) can black beans, drained and rinsed

3 cups Fritos, crushed

1 cup shredded Mexican cheese blend

1/3 cup finely chopped fresh cilantro

Instructions

1. Adjust oven rack to upper-middle position and heat broiler. Combine 1 cup broth, rice, and ½ teaspoon salt in large bowl. Cover with plastic and microwave until liquid is absorbed, 6 to 8 minutes. Pat chicken dry with paper towels and season with salt and pepper. Heat oil in large ovensafe skillet over medium-high heat until just smoking. Cook chicken until golden brown, about 3 minutes per side. Transfer to plate.

2. Add remaining broth, rice, tomatoes, and beans to now-empty skillet and bring to boil. Return chicken and juices to skillet and cook, covered, over medium-low heat until chicken is cooked through and rice is tender, 12 to 15 minutes. Transfer chicken to cutting board and tent with foil. Let rest 5 minutes, then cut into ½-inch slices. Meanwhile, let rice mixture stand, covered, for 5 minutes. Combine Fritos, cheese, and cilantro in bowl. Stir chicken and juices into rice mixture. Sprinkle Frito mixture over chicken-rice mixture and broil until golden, 2 to 3 minutes. Serve.

Cooks country 2011 April/ May

Notes

WHY THIS RECIPE WORKS: We precook the rice in the microwave to help get this skillet supper on the table in 30 minutes.

TEST KITCHEN NOTE: Ro-Tel tomatoes have chiles added: If you can't find them, substitute 1 cup diced tomatoes and 1 diced jalapeño.