Lunch: Slow-Cooker Chipotle Chicken and Pintos with Spanish Rice
Chipotle peppers bring a spicy, smoky taste to chicken and a package of Spanish rice.
Ingredients
1 1/4 pounds boneless skinless chicken thighs
2 cans (15.5 ounces each) pinto beans, rinsed and drained
2 cans (4.5 ounces each) Old El Paso™ chopped green chiles
2 chipotle chiles (from 6-ounce can),seeded and chopped
1 envelope (0.87 ounce) chicken gravy mix
1 package (6.8 ounces) Spanish rice mix
2 cups water
2 tablespoons olive oil or butter
1 medium tomato, seeded and chopped ( 3/4 cup)
Chopped fresh cilantro, if desired
Instructions
Place chicken, pinto beans, green chiles, chipotle chiles and gravy mix (dry) in order listed in 3- to 3 1/2-quart slow cooker.
Cover and cook on low heat setting 8 to 10 hours.
About 30 minutes before serving, make Spanish rice mix as directed on package, using water and oil.
Meanwhile, gently stir tomato into chicken mixture.
To serve, spoon about 1 1/4 cups chicken mixture over 1/2 cup rice. Sprinkle with cilantro.
Reviews
Add a review for Slow-Cooker Chipotle Chicken and Pintos with Spanish Rice
Nutrition Facts
Serving Size: 4
Amount Per Serving | ||
---|---|---|
Calories 0 | ||
Fat 0 | ||
Carbohydrate 0 | ||
Protein 0 |