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Spicy Chicken and Rice Recipe

Spicy Chicken and Rice Recipe

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 YIELD:8 servings

Ingredients

  • 1-1/2 pounds boneless skinless chicken breast halves
  • 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

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.

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.

Reviews for Spicy Chicken and Rice

Sort By :
MY REVIEW
Reviewed Jul. 3, 2014

"I think the recipe was okay, I didn't add the beans so I substituted the beans for green beans. Also someone said you can use 1 cup water and a can of diced tomatoes, though you CAN'T! Do not try that! Other than that it was very tasty and good!"

MY REVIEW
Reviewed May. 15, 2014

"I also tweaked the recipe to fit my needs. We are not big eaters and found that one 8 oz. chicken breast was plenty and halved the rest of the ingredients. I did add a chicken boullion cube when I added the tomates. The spices were just right for us. I did not use a slow cooker but cooked on top of the stove for about 2-1/2 hours until the chicken was falling apart. I served the chicken mixture over rice rather than adding the rice to the finished dish. I had enough to serve 4 people."

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."

MY REVIEW
Reviewed Nov. 3, 2011

"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."

MY REVIEW
Reviewed Oct. 10, 2011

"Quick and easy! I adjusted the spices so that my daughter could eat it (used 1 tsp reg. chili powder in place of the chipotle, and used reg. paprika in place of the Hungarian)."

MY REVIEW
Reviewed Oct. 8, 2011

"Fantastic and so easy to make. The kids ate it in soft taco shells and loved it. They like spicy foods so it didnt' bother them."

MY REVIEW
Reviewed Oct. 5, 2011

"Great recipe! Served it on top of tostado shells with a salad. I didn't use the chipotle pepper... subsituted with a sprinkle of cayenne and it wasn't too spicy for our kids."

MY REVIEW
Reviewed Oct. 2, 2011

"So easy! It was filling and delicious!"

MY REVIEW
Reviewed Sep. 27, 2011

"Was so easy! Next time would use less liquid and less rice, maybe a little more chicken. We put it in soft taco shells! Made a lot!"

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Wine Pairings

Sweet White Wine

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