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As a working Mom with two kids, I have little time to prepare something hearty during the week. This recipe is easily tossed together in the morning and fabulous to come home to at night. Both my picky eaters love it! —Jessica Costello, Westminster, Massachusetts
This recipe is:
Contest Winning
Healthy
Nutritional Facts 1-1/3 cups chicken mixture with 1 tablespoon cheese and 1 tablespoon sour cream equals 389 calories, 7 g fat (3 g saturated fat), 59 mg cholesterol, 817 mg sodium, 53 g carbohydrate, 7 g fiber, 27 g protein.
Originally published as Spicy Chicken and Rice in Healthy Cooking October/November 2011, p33
Sweet White Wine
Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.
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Reviewed on Apr. 10, 2013 by susanbd21
Needs tweaking, but overall a great, easy recipe. I only had one can of the diced tomatoes, so I added a little extra water. Did not diminish the flavor, though I tweaked that with more salt and a tsp of sage. Sounds weird I know, but the flavor worked to dampen the chipotle and make it more to my families tastes. Used only 2/3rds of the beans and one green pepper. Rice on the side.
Reviewed on Jan. 09, 2013 by amcpike
I felt that there was an uneven chicken/rice ratio. Seemed to have more rice than what was necessary. I think I would tweak the recipe a bit and perhaps add chopped chipotle peppers in adobo sauce instead of ground chipotle pepper and maybe some canned enchilada sauce or something to moisten it up a bit, but the concept is solid and it makes plenty for leftover lunch the next day.
Reviewed on Feb. 17, 2012 by smworkman
I love this recipe - my son and husband love it! I didnt do the rice and doubles the black beans. I dont do anything with the cheese or sour cream and serve it with tortilla chips or hard taco shells. I tried to do 1.5 times the recipe and the chicken was not as flavorful. I also added a little more water. LUV LUV LUV this recipe. Quick to prepare, healthy and yummy!
Reviewed on Jan. 18, 2012 by Carol39110
I did not use the brown rice or black beans and this made a good soft taco filling.
Reviewed on Nov. 03, 2011 by aservies
Even though it doesn't state Gluten Free, this is a wonderful recipe for Gluten Intolerant individuals that like a little spice to their life. My husband loved it! Easy to make.
Reviewed on Oct. 10, 2011 by KWhitehead
Quick and easy! I adjusted the spices so that my daughter could eat it (used 1 tsp reg. chili powder in place of the chipotle, and used reg. paprika in place of the Hungarian).
Reviewed on Oct. 08, 2011 by danid
Fantastic and so easy to make. The kids ate it in soft taco shells and loved it. They like spicy foods so it didnt' bother them.
Reviewed on Oct. 05, 2011 by csmarti
Great recipe! Served it on top of tostado shells with a salad. I didn't use the chipotle pepper... subsituted with a sprinkle of cayenne and it wasn't too spicy for our kids.
Reviewed on Oct. 02, 2011 by tanneder
So easy! It was filling and delicious!
Reviewed on Sep. 27, 2011 by kaitbutters
Was so easy! Next time would use less liquid and less rice, maybe a little more chicken. We put it in soft taco shells! Made a lot!
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