Tex-Mex Chicken and Rice

Name: Tex-Mex Chicken and Rice
Yield: Serves 4
Cuisine: Southwest (Tex-Mex)
Ingredients: 1 1/2 cups, low-sodium chicken broth; 1 cup, long-grain white rice; , Salt and pepper; 4 , boneless, skinless chicken breasts (about 1 1/2 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; 1/3 cup, finely chopped fresh cilantro

11 comments

Appears in Cook's Country April/May 2011

You can take fried rice, mix in some spices, add chicken, and call it Tex-Mex Chicken and Rice—but that doesn’t make it so.

SERVES4

TIME30 minutes

$Tex-Mex Chicken and Rice$

WHY THIS RECIPE WORKS

We precook the rice in the microwave to help get this skillet supper on the table in 30 minutes.

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