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Using a medium saucepan, cook the Spanish Style rice according to the instructions, adding diced tomatoes during cooking. Once cooked, set aside.
Season the chicken on both sides with salt and pepper or Zatarain’s Creole Seasoning. On medium-high heat, heat 2 tablespoons of the olive oil. Cook on both sides for 5 to 7 minutes. Remove from heat and allow to cool slightly, about 5 minutes. Once you are able to handle the chicken, chop the chicken into medium to large pieces. Squeeze the lime juice over the chicken and toss, set aside.
Take 4 of the flour tortillas and stack directly on top of one another. Place a tostada directly in the middle of the flour tortillas and use a sharp knife to cut around the tostada shape. Place the tortilla circles to the side and discard the edges or use for another purpose.
Take one of the remaining 4 soft tortilla shells and place about ¼ cup of the diced chicken in the middle of the tortilla shells, pour over a tablespoon of queso cheese on top of the chicken and sprinkle with some of the shredded cheese.
Place a tostada on top of the chicken and cheese; spread with refried beans, add about ¼ cup of the prepared Spanish Rice, add more queso cheese (about 1 tablespoon), sprinkle with more cheese, and top with cilantro and lettuce. Place one of the flour tortilla circles on top of the lettuce. Carefully press down over the tostada.
Heat 2 tablespoons of remaining oil in a heavy duty skillet on medium heat.
Take the exposed flour tortilla and begin to tightly fold overlapping the shell making pleats. Once you have it completely folded, place seam down in the hot skillet with the oil and allow to cook for 2 minutes to seat and get crisp. Use a spatula, and flip on the other side and allow to toast for an additional 2 minutes. Remove from skillet and cut in half to serve.