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Chipotle Chicken with Spanish Rice

Chipotle peppers add smoky heat to this zippy chicken and rice dish. Chop up leftovers and stuff into bell peppers for a tasty twist. —Carolyn Collins, Freeport, Texas
  • Total Time
    Prep/Total Time: 25 min.
  • Makes
    4 servings

Ingredients

  • 4 boneless skinless chicken thighs (about 1 pound)
  • 1/2 teaspoon garlic salt
  • 2 tablespoons canola oil
  • 1 can (15 ounces) black beans, rinsed and drained
  • 1 cup chunky salsa
  • 1 chipotle pepper in adobo sauce, finely chopped
  • 2 packages (8.8 ounces each) ready-to-serve Spanish rice
  • 1/2 cup shredded Mexican cheese blend or Monterey Jack cheese
  • 2 tablespoons minced fresh cilantro or parsley

Directions

  • Sprinkle chicken with garlic salt. In a large skillet, heat oil over medium-high heat. Brown chicken on both sides. Stir in beans, salsa and chipotle pepper; bring to a boil. Reduce heat; simmer, covered, 6-8 minutes or until a thermometer inserted into chicken reads 170°.
  • Meanwhile, prepare rice according to package directions. Serve chicken with beans and rice; sprinkle with cheese and cilantro.
Nutrition Facts
1 serving: 578 calories, 23g fat (5g saturated fat), 88mg cholesterol, 1638mg sodium, 57g carbohydrate (5g sugars, 5g fiber), 32g protein.

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