Thursday, September 21, 2006

Weekly Recipe

Here's a mexican twist on the basic chicken and rice staple:

Arroz con Pollo y Frijoles


3-6 pieces of chicken breast
garlic salt
long-grain rice (not instant)
2 cans diced tomatoes & chilies
1 can chicken broth
1 can refried beans
1/2 shredded cheese, monterey jack or cheddar


Season chicken with pepper and garlic salt. Spray large skillet with non-stick cooking spray. Place chicken into pan, and cook 7 minutes on each side (or until they're golden brown). Remove chicken from pan, and pour in rice. Brown in pan over medium heat for 2 minutes (I added in a little bit of water, to keep the rice from sticking.) Add in tomatoes and chicken broth; blend well. Place chicken on top of rice mixture, and bring to a boil. Reduce heat, cover, and simmer for 20 minutes. It'll look worries. Then remove chicken (yes, again) and keep warm (placing it in the microwave is good for keeping it warm). Spoon beans into rice mixture, and sprinkle with cheese. Heat an additional 5 minutes, or until beans are hot and cheese in melted. Serve with chicken.

This meal is delicious, even though it doesn't necessarily look it. Give it a won't be sorry. Enjoy!

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