Arroz Con Pollo Y Frijoles

• 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)

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

chicken thighs, garlic salt, fresh coarse ground black pepper, nonstick cooking spray, longgrain rice, rotel, chicken broth, beans, shredded monterey jack cheese

Taken from www.food.com/recipe/arroz-con-pollo-y-frijoles-250808 (may not work)