Print Options

Back to Chipotle Chicken and Beans >

Include these items:

Select reviews >

Taste of Home Logo

Chipotle Chicken and Beans

Chipotle Chicken and Beans
I was skeptical about this recipe due to its combination of ingredients, but it immediately became one of our all-time favorites. —Jenny Kniesly of Dover, Ohio
6 ServingsPrep: 15 min. Cook: 30 min.

Ingredients

  • 3/4 cup water, divided
  • 1/2 cup reduced-sodium chicken broth
  • 1/2 cup uncooked long grain rice
  • 6 boneless skinless chicken breast halves (4 ounces each)
  • 1/4 teaspoon salt
  • 3 bacon strips, diced
  • 1 cup chopped onion
  • 3 garlic cloves, minced
  • 1 cup chopped plum tomatoes
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon ground cinnamon
  • 1/2 cup whole-berry cranberry sauce
  • 4-1/2 teaspoons minced chipotle peppers in adobo sauce
  • 1-1/2 teaspoons lime juice
  • 1 can (15 ounces) black beans, rinsed and drained
  • 1 can (15 ounces) white kidney or cannellini beans, rinsed and drained

Directions

  • In a small saucepan, bring 1/2 cup water and broth to a boil. Stir in
  • rice. Reduce heat; cover and simmer for 15-18 minutes or until rice
  • is tender.
  • Meanwhile, cut each chicken breast half widthwise into six strips.
  • Sprinkle with salt. In a large nonstick skillet coated with cooking
  • spray, cook chicken for 5 minutes on each side or until lightly
© Taste of Home 2013

2 of 2

Chipotle Chicken and Beans (continued)

Directions (continued)

  • browned. Remove and keep warm.
  • In the same skillet, cook bacon over medium heat until crisp. Using a
  • slotted spoon, remove to paper towels; drain, reserving 1/2 teaspoon
  • drippings. In the drippings, saute onion until tender. Add garlic;
  • cook 1 minute longer. Add the tomatoes, cumin and cinnamon; cook for
  • 2 minutes. Stir in the cranberry sauce, chipotle peppers, lime juice
  • and remaining water. Bring to a boil.
  • Return chicken to the pan. Reduce heat; cover and simmer for 6-10
  • minutes or until chicken is no longer pink. Remove and keep warm.
  • Add rice and beans to the skillet; heat through. Serve chicken over
  • bean mixture; sprinkle with bacon. Yield: 6 servings.
Nutrition Facts: 1 serving equals 366 calories, 5 g fat (2 g saturated fat), 66 mg cholesterol, 501 mg sodium, 46 g carbohydrate, 7 g fiber, 32 g protein. Diabetic Exchanges: 3 lean meat, 2-1/2 starch, 1 vegetable, 1/2 fat.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.
© Taste of Home 2013