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Tex Mex Chicken and Rice
- 4 skinless boneless chicken breasts
- salt and pepper
- 1 tablespoon vegetable oil
- 3½ cups chicken broth
- 1½ cups long-grain white rice
- 1 10oz can Rotel Original Diced Tomatoes & Green Chilies
- 1 15oz can black beans, rinsed
- 2 cups Monterey Jack cheese, shredded
- 6oz tortilla chips, crushed
- 2 tablespoons fresh cilantro, chopped
- Pat the chicken dry with paper towels and season with salt and pepper.
- Heat the oil in a 12 inch broiler safe skillet (I used a cast iron skillet) over medium-high heat until hot. Add the chicken and cook until golden brown on one side only, about 6 minutes. Transfer to a plate.
- Add the broth, rice, tomatoes and juice, beans, and ¼ teaspoon salt to the empty skillet. Scrap up any browned bits from the bottom of the skillet. Place the chicken breasts back in the skillet, browned side up. Bring to a simmer, then reduce heat to medium-low, cover and simmer gently until chicken is cooked through at 160 degrees, which should take about 10-12 minutes.
- Transfer chicken to a plate and tent loosely with foil. Let the rice finish cooking by stirring well, cover the rice and cook until the liquid is absorbed and rice is tender, about 10 minutes.
- Adjust the oven rack to 6 inches from the heat source and heat up the broiler.
- Stir in ½ cup Monterey Jack cheese into the rice, then season with salt and pepper. Arrange chicken on top of the rice and sprinkle the tortilla chips and remaining cheese on top. Broil until golden brown, about 3 minutes. Carefully remove from the oven (handle will be hot!), sprinkle with cilantro and serve.