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Slow Cooker Chipotle Chicken and Pintos with Spanish Rice
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Brief Description
Chipotle peppers bring a spicy, smoky taste to chicken and a package of Spanish rice.
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Main Ingredient
Chicken
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Category: Poultry
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Cuisine: American
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Prep Time: 15 min(s)
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Cook Time: 615 min(s)
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Recipe Type: Public
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Source:
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Tags:
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Notes:
Use plain white rice for a milder meal. If you want a hotter dish, leave the seeds in the chipotle chiles. Stirring in the tomato at the end gives this dish a fresh taste.
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Posted By: deanna
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Posted On: Sep 12, 2013
Number of Servings:
Ingredients:
- 1 1/4 pounds - boneless skinless chicken breast halves
- 31 ounces - pinto beans, rinsed and drained
- 8 ounces - chopped green chiles
- 2 - chipotle chiles (from 6-ounce can),seeded and chopped
- 1 envelopes - chicken gravy mix (0.87 ounce)
- 7 1/2 ounces - Spanish rice mix
- 2 cups - water
- 2 tablespoons - olive oil or butter
- 3/4 cups - tomato, seeded and chopped
- - Chopped fresh cilantro, if desired
Directions:
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.
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