Tex-Mex Chicken and Rice

Tex-Mex Chicken and Rice

Serves 4

1 1/2	cups  low-sodium chicken broth
1	cup  long-grain white rice
	Salt and pepper
4	boneless, skinless chicken breasts  (about 1 1/2 pounds)
1	tablespoon  vegetable oil
1	(10-ounce) can  Ro-Tel  tomatoes
1	(16-ounce) can  black beans , drained and rinsed
3	cups  Fritos , crushed
1	cup  shredded Mexican cheese blend
1/3	cup  finely chopped fresh cilantro

1. Adjust oven rack to upper-middle position and heat broiler. Combine 1 cup broth, rice, and 1/2 teaspoon salt in large bowl. Cover with plastic and microwave until liquid is absorbed, 6 to 8 minutes. Pat chicken dry with paper towels and season with salt and pepper. Heat oil in large ovensafe skillet over medium-high heat until just smoking. Cook chicken until golden brown, about 3 minutes per side. Transfer to plate.
2. Add remaining broth, rice, tomatoes, and beans to now-empty skillet and bring to boil. Return chicken and juices to skillet and cook, covered, over medium-low heat until chicken is cooked through and rice is tender, 12 to 15 minutes. Transfer chicken to cutting board and tent with foil. Let rest 5 minutes, then cut into 1/2-inch slices. Meanwhile, let rice mixture stand, covered, for 5 minutes. Combine Fritos, cheese, and cilantro in bowl. Stir chicken and juices into rice mixture. Sprinkle Frito mixture over chicken-rice mixture and broil until golden, 2 to 3 minutes. Serve.