Chipotle Chicken with Spanish Rice Recipe

4.5 8 8
Chipotle Chicken with Spanish Rice Recipe
Chipotle Chicken with Spanish Rice Recipe photo by Taste of Home
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Chipotle Chicken with Spanish Rice Recipe

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4.5 8 8
Publisher Photo
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
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 25 min.
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 25 min.

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. Yield: 4 servings.
Originally published as Chipotle Chicken with Spanish Rice in Simple & Delicious April/May 2014

  • 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

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Reviews forChipotle Chicken with Spanish Rice

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CyndyA13 User ID: 8567746 260219
Reviewed Jan. 24, 2017

"Very good! I had to change up the recipe. I'm sorry. I have wimpy family members that will not eat spicy, so I had to tone this down. I am sure I would have loved it as written, but for the people that like milder dinners, here goes. I replaced the poblano chili with a can of Ortega 4 ounce diced mild green chili peppers. I didn't have Mexican cheese blend, but I had Colby Jack that I shredded. Only did one box of Near East (the best) Spanish Rice Pilaf, since we aren't big rice eaters. I will make this again!!! For those of you who complain that people rate recipes that they have changed, this was done because I knew my family wouldn't eat it as written. I would have, but they won't!!!!"

MY REVIEW
[email protected] User ID: 1258672 249361
Reviewed Jun. 13, 2016

"Made this last night. Didn't change anything. Will definitely make this again. I used the Spanish Near East Rice. Heat was just right, but next time I might add a little more. We like spicey. Great Recipe!!"

MY REVIEW
cliftonhanger User ID: 742252 242247
Reviewed Jan. 21, 2016

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

MY REVIEW
justmbeth User ID: 1196484 240620
Reviewed Dec. 30, 2015

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

MY REVIEW
Msamynoel User ID: 8446958 238512
Reviewed Nov. 30, 2015

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

MY REVIEW
randcbruns User ID: 828588 123766
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."

MY REVIEW
djakins User ID: 3730659 191991
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."

MY REVIEW
lauramarielawson User ID: 5246360 179305
Reviewed Mar. 18, 2014

"Very good and very simple"

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