Chipotle Chicken with Spanish Rice

Name: Chipotle Chicken with Spanish Rice
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 servings.
Cuisine: North America, Mexican
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

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.

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