Arroz con Pollo y Frijoles

Arroz con pollo means "Rice with Chicken" in Spanish. It is a classic dish of Spain and Latin America, with many different traditional ways to prepare it, unique to various countries. An arroz con pollo you find in Cuba may be quite different than one you find in Peru. You can also add chopped bell peppers (cook with the onions) or peas (mix in at the end). It's an easy, stove-top, one pan dish, great for family meals. This juicy golden brown chicken on a bed of tender moist Mexican rice and savory refried beans with cheese is sure to please! Thanks to Rosarita for this delicious recipe.

Rosarita Recipes

Total Time: 35 minutes; Makes 6 servings

2-1/2 pounds chicken thighs
1 teaspoon garlic powder
1/2 teaspoon salt
1 teaspoon coarsely ground black pepper
PAM® Original No-Stick Cooking Spray
1 cup long-grain rice, uncooked
2 cans (10 oz each) Diced Tomatoes & Green Chilies, undrained
1 can (14 oz each) chicken broth
1 can (16 oz each) Rosarita® No Fat Traditional Refried Beans
1/2 cup shredded Monterey Jack cheese

Season chicken with garlic, salt and pepper. Spray large skillet with cooking spray and heat over medium-high heat until hot. Place chicken, skin side down, in skillet. Cook 7 minutes on each side or until golden brown. Remove chicken from skillet.

Add rice to skillet. Brown rice in pan drippings over medium heat about 2 minutes, stirring constantly. Add undrained tomatoes and broth; blend well. Place chicken on top of rice. Bring to a boil. Reduce heat; cover and simmer 20 minutes or until rice is tender and chicken is no longer pink.

Remove chicken from skillet; keep warm.

Drop beans by tablespoons onto rice; sprinkle with cheese. Heat an additional 5 minutes or until beans are hot and cheese melts. Serve with chicken.

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