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Spicy Chicken and Rice Recipe
Spicy Chicken and Rice Recipe photo by Taste of Home

Spicy Chicken and Rice Recipe

Read Reviews (11)
4.47 11
Publisher Photo
As a working Mom with two kids, I have little time to prepare something hearty during the week. This recipe is easily tossed together in the morning and fabulous to come home to at night. Both my picky eaters love it! —Jessica Costello, Westminster, Massachusetts
TOTAL TIME: Prep: 20 min. Cook: 5-1/2 hours
MAKES:8 servings
TOTAL TIME: Prep: 20 min. Cook: 5-1/2 hours
MAKES: 8 servings

Ingredients

  • 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

Nutritional Facts

1-1/3 cups chicken mixture with 1 tablespoon cheese and 1 tablespoon sour cream equals 389 calories, 7 g fat (3 g saturated fat), 59 mg cholesterol, 817 mg sodium, 53 g carbohydrate, 7 g fiber, 27 g protein.

Directions

  1. 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.
  2. Remove chicken; cool slightly. Shred 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.
Originally published as Spicy Chicken and Rice in Healthy Cooking October/November 2011, p33

Nutritional Facts

1-1/3 cups chicken mixture with 1 tablespoon cheese and 1 tablespoon sour cream equals 389 calories, 7 g fat (3 g saturated fat), 59 mg cholesterol, 817 mg sodium, 53 g carbohydrate, 7 g fiber, 27 g protein.

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

Reviews for Spicy Chicken and Rice(11)

AVERAGE RATING
   (15)
RATING DISTRIBUTION
5 Star
 (9)
4 Star
 (4)
3 Star
 (2)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed Jan. 14, 2014

Love this recipe. It is a favorite. Lots of flavor. I only use 4 cups of rice instead of 6. I only use one green pepper. I have also put it in a wrap with the cheese and sour cream.

MY REVIEW
Reviewed Apr. 10, 2013

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.

MY REVIEW
Reviewed Jan. 9, 2013

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.

MY REVIEW
Reviewed Feb. 17, 2012

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!

MY REVIEW
Reviewed Jan. 18, 2012

I did not use the brown rice or black beans and this made a good soft taco filling.

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