Tex-Mex Chicken and Rice
By America's Test KitchenPublished on August 29, 2012
Time
30 minutes
Yield
Serves 4
Ingredients
1 ½ cups low-sodium chicken broth 1 cup long-grain white rice Salt and pepper 4 boneless, skinless chicken breasts (about 1 ½ pounds)1 tablespoon vegetable oil 1 (10-ounce) can Ro-Tel tomatoes 1 (16-ounce) can black beans, drained and rinsed3 cups Fritos, crushed1 cup shredded Mexican cheese blend ⅓ cup finely chopped fresh cilantro
Instructions
- Adjust oven rack to upper-middle position and heat broiler. Combine 1 cup broth, rice, and 1/2 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.
- 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 1/2-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.
Time
30 minutesYield
Serves 4Ingredients
1 ½ cups low-sodium chicken broth
1 cup long-grain white rice
Salt and pepper
4 boneless, skinless chicken breasts (about 1 ½ 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
⅓ cup finely chopped fresh cilantro
Ingredients
1 ½ cups low-sodium chicken broth
1 cup long-grain white rice
Salt and pepper
4 boneless, skinless chicken breasts (about 1 ½ 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
⅓ cup finely chopped fresh cilantro
Ingredients
1 ½ cups low-sodium chicken broth
1 cup long-grain white rice
Salt and pepper
4 boneless, skinless chicken breasts (about 1 ½ 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
⅓ cup finely chopped fresh cilantro
Why This Recipe Works
We precook the rice in the microwave to help get this skillet supper on the table in 30 minutes.
Instructions
- Adjust oven rack to upper-middle position and heat broiler. Combine 1 cup broth, rice, and 1/2 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.
- 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 1/2-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.
Gift This Recipe
Enjoyed this dish? Let others know by sharing it as a gift recipe.
Appears In
Key Equipment
Keep Exploring
My Rating
This is a members' feature.
0 Comments