Chipotle Chicken with Spanish Rice
TOTAL TIME: Prep/Total Time: 25 min.
YIELD: 4 servings.
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
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 rice; sprinkle with cheese and cilantro.
Nutrition Facts
1 serving: 578 calories, 23g fat (5g saturated fat), 88mg cholesterol, 1638mg sodium, 57g carbohydrate (5g sugars, 5g fiber), 32g protein.
© 2024 RDA Enthusiast Brands, LLC