Arroz Con Pollo Y Frijoles - cooking recipe

Ingredients

1 (2 1/2 lb) package chicken thighs
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 chicken broth
1 (16 ounce) can rosarita traditional refried beans
1/2 cup shredded monterey jack cheese (2oz)

Preparation

Season chicken with garlic salt and pepper.
Spray large skillet with cooking spray.
Place chicken, skin side down, in skillet.
Brown on med-hi heat about 7 minutes on each side or until golden brown.
Remove chicken from skillet.
Pour rice into skillet.
Brown rice in chicken fat over med. heat about 2 min., stirring constantly.
Add tomatoes and chicken broth; blend well.
Place chicken on top of rice. Bring to boil.
Reduce heat; ocver and simmer 20 minute or until rice is tender and chicken is no longer pink.
Remove chicken from skillet; keep warm.
Drop beans by tablespoon into rice; sprinkle with cheese.
Heat an additional 5 minutes, or until beans are hot and cheese is melted.
Serve with chicken.