Chipotle Chicken with Spanish Rice Recipe
Chipotle Chicken with Spanish Rice Recipe photo by Taste of Home

Chipotle Chicken with Spanish Rice Recipe

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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
Quick Test Kitchen Approved
TOTAL TIME: Prep/Total Time: 25 min.
MAKES: 4 servings


  • 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


  1. 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°.
  2. Meanwhile, prepare rice according to package directions. Serve chicken with beans and rice; sprinkle with cheese and cilantro. Yield: 4 servings.
Originally published as Chipotle Chicken with Spanish Rice in Simple & Delicious April/May 2014

Sweet White Wine

Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.

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Reviewed Jan. 21, 2016

"Simple ingredients and execution add up to a good quick preparation meal. I like it as a work day lunch."

Reviewed Dec. 30, 2015

"Absolutely fantastic! Would not change a thing. Spice level was just right."

Reviewed Nov. 30, 2015

"Way too hot. I was so excited to make it, and I tossed it all."

Reviewed Aug. 12, 2014

"Love the smokiness that the Chipotle gives this chicken and thighs are my favorite cut. Love that it is super easy to whip up. Worth giving it a try."

Reviewed Apr. 15, 2014

"Loved this recipe. My husband and I aren't fond of black beans plus I had several cans of pinto beans so I used them instead and this was delicious. I've never cooked with chipotle peppers before and I wondered whether just the one was going to be enough but the heat was perfect and the smoky flavor from the adobo sauce was wonderful. I served it with a salad of cucumbers, tomatoes, onions and bell pepper, which was a very refreshing, cooling accompaniment. I will definitely be making this one again, and again."

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