Arroz Con Pollo Y Frijoles Lightened |
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Prep Time: 20 Minutes Cook Time: 40 Minutes |
Ready In: 60 Minutes Servings: 6 |
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I tried (and loved) CropperSteph's recipe (#250808), but needed to find a way to lighten it. I substituted the non-fat or low-fat version of a few of the ingredients and used chicken breasts instead of thights. My family thought it was just as good, but then again, they prefer chicken breast to thighs anyway...either way, it's a good recipe! Ingredients:
2 1/2 lbs chicken breasts |
2 teaspoons garlic salt |
1 teaspoon fresh coarse ground black pepper |
nonstick cooking spray |
1 cup long-grain rice |
2 (10 ounce) cans ro-tel original diced tomatoes and green chilies, undrained |
1 (14 1/2 ounce) can nonfat chicken broth |
16 ounces fat-free refried beans |
1/2 cup shredded low-fat monterey jack cheese (2oz) |
Directions:
1. Season chicken with garlic salt and pepper.
2. Spray large skillet with cooking spray.
3. Place chicken, skin side down, in skillet. Brown on med-hi heat about 7 minutes on each side or until golden brown.
4. Remove chicken from skillet.
5. Pour rice into skillet. Brown rice in chicken fat over med. heat about 2 min., stirring constantly. Add tomatoes and chicken broth; blend well.
6. Place chicken on top of rice. Bring to boil. Reduce heat; cover and simmer 20 minute or until rice is tender and chicken is no longer pink. Remove chicken from skillet; keep warm.
7. Drop beans by Tablespoon into rice; sprinkle with cheese.Heat an additional 5 minutes, or until beans are hot and cheese is melted.
8. Serve with chicken.
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