Lunch: Chipotle Chicken with Spanish Rice Recipe
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
Instructions
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 °.
Meanwhile, prepare rice according to package directions. Serve chicken with beans and rice; sprinkle with cheese and cilantro.
Reviews
Add a review for Chipotle Chicken with Spanish Rice Recipe
Nutrition Facts
Serving Size: 4
Amount Per Serving | ||
---|---|---|
Calories 0 | ||
Fat 0 | ||
Carbohydrate 0 | ||
Protein 0 |