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Spicy Chicken and Rice

 Spicy Chicken and Rice
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
8 ServingsPrep: 20 min. Cook: 5-1/2 hours


  • 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


  • 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.
  • 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.

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Spicy Chicken and Rice (continued)

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.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.