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.
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. ~ Marie Rhoades
Arroz con Pollo y Frijoles Recipe
2-1/2 pounds chicken thighs
1 teaspoon garlic powder
1/2 teaspoon course sea 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.