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Chipotle Chicken with Spanish Rice

 Chipotle Chicken with Spanish Rice
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
4 ServingsPrep/Total Time: 25 min.


  • 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


  • 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.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white

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Chipotle Chicken with Spanish Rice (continued)

Wine (continued)
wine such as Moscato or a sweet Riesling.