April 4 - Monday - Day

Tex-Mex Chicken and Rice

1 1/2 cups chicken broth
1 cup long grain white rice
salt and pepper
4 boneless, skinless chicken breasts
1 T oil
1 can Ro-Tel
1 can black beans, drained and rinsed
3 cups Frito's, crushed
1 cup shredded cheese
1/3 cup finely chopped fresh cilantro

Adjust oven rack to upper-middle position and heat broiler. Combine 1 cup broth, rice, and 1/2 t salt in a large bowl. Cover with plastic wrap 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 oven safe 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 med-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 Frito's, cheese, and cilantro in a bowl. stir chicken and juices into rice mixture. Sprinkle Frito mixture over chicken-rice mixture and broil until golden, 2 to 3 minutes. This needs something spicy added. We added hot sauce to the top. Serve.