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
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
