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Chipotle Chicken with Spanish Rice Recipe

Chipotle Chicken with Spanish Rice Recipe

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. YIELD:4 servings

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

  • 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.

Wine Pairings

Sweet White Wine

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