Spicy Chicken and Rice Recipe
- 4 boneless skinless chicken breast halves (6 ounces each)
- 2 cans (14-1/2 ounces each) diced tomatoes with mild green chilies, undrained
- 2 medium green peppers, chopped
- 1 medium onion, chopped
- 1 garlic clove, minced
- 1 teaspoon smoked paprika
- 3/4 teaspoon salt
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground chipotle pepper
- 6 cups cooked brown rice
- 1 can (15 ounces) black beans, rinsed and drained
- 1/2 cup shredded cheddar cheese
- 1/2 cup reduced-fat sour cream
- Place chicken in a 4- or 5-qt. slow cooker. In a large bowl, combine the tomatoes, green peppers, onion, garlic, paprika, salt, cumin and chipotle pepper; pour over chicken. Cover and cook on low for 5-6 hours or until chicken is tender.
- Shred chicken with two forks and return to the slow cooker. Stir in rice and beans; heat through. Garnish with cheese and sour cream. Yield: 8 servings.
Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.
Reviews for Spicy Chicken and Rice(10)
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Needs tweaking, but overall a great, easy recipe. I only had one can of the diced tomatoes, so I added a little extra water. Did not diminish the flavor, though I tweaked that with more salt and a tsp of sage. Sounds weird I know, but the flavor worked to dampen the chipotle and make it more to my families tastes. Used only 2/3rds of the beans and one green pepper. Rice on the side.
I felt that there was an uneven chicken/rice ratio. Seemed to have more rice than what was necessary. I think I would tweak the recipe a bit and perhaps add chopped chipotle peppers in adobo sauce instead of ground chipotle pepper and maybe some canned enchilada sauce or something to moisten it up a bit, but the concept is solid and it makes plenty for leftover lunch the next day.
I love this recipe - my son and husband love it! I didnt do the rice and doubles the black beans. I dont do anything with the cheese or sour cream and serve it with tortilla chips or hard taco shells. I tried to do 1.5 times the recipe and the chicken was not as flavorful. I also added a little more water. LUV LUV LUV this recipe. Quick to prepare, healthy and yummy!
I did not use the brown rice or black beans and this made a good soft taco filling.
Even though it doesn't state Gluten Free, this is a wonderful recipe for Gluten Intolerant individuals that like a little spice to their life. My husband loved it! Easy to make.
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