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Tex-mex Chicken And Rice

Tex-mex Chicken And Rice

America's Test Kitchen: One-Pan Wonders, p.29
45 minutes
Serves 4

Ingredients

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  • 4 (6- to 8-ounce) boneless, skinless chicken breasts, trimmed
  • Salt and pepper
  • 1 tablespoon vegetable oil
  • 3½ cups chicken broth
  • 1½ cups long-grain white rice
  • 1 (10-ounce) can Ro-tel Original Diced Tomatoes & Green Chilies
  • 1 (15-ounce) can black beans, rinsed
  • 6 ounces Monterey Jack cheese, shredded (1½ cups)
  • 4 ounces tortilla chips or Fritos corn chips, crushed
  • 2 tablespoons minced fresh cilantro

Instructions

  1. Pat chicken dry with paper towels and season with salt and pepper. Heat oil in 12-inch broiler-safe skillet over medium-high heat until just smoking. Add chicken and cook until golden brown on 1 side, 4 to 6 minutes; transfer to plate.
  2. Add broth, rice, tomatoes and their juice, beans, and ½ teaspoon salt to now-empty skillet, scraping up any browned bits. Nestle chicken, browned side up, into skillet, along with any accumulated juices. Bring to simmer, then reduce heat to medium-low, cover, and simmer gently until chicken registers 160 degrees, about 10 minutes.
  3. Transfer chicken to plate, tent loosely with aluminum foil, and let rest while finishing rice. Stir rice mixture to recombine, then cover and cook until liquid is absorbed and rice is tender, 5 to 10 minutes. Meanwhile, adjust oven rack 6 inches from broiler element and heat broiler.
  4. Stir ½ cup Monterey Jack into rice, then season with salt and pepper to taste. Arrange chicken on top of rice, then sprinkle with tortilla chips and remaining 1 cup Monterey Jack. Broil until golden brown, about 3 minutes. Remove skillet from oven (skillet handle will be hot). Sprinkle with cilantro and serve.