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Chipotle Chicken, Pintos W/Spanish Rice




Source of Recipe


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List of Ingredients




1 1/4 Pounds Boneless Skinless Chicken Thighs
2 15.5 Ounce Cans Pinto Beans, rinsed and drained
2 4.5 Ounce Cans Old El Paso Chopped Green Chiles
2 Chipotle Chiles, seeded and chopped (from
6 Ounce Can)
1 0.87 Ounce Envelope Chicken Gravy Mix
1 6.8 Ounce Package 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

Recipe



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.

4 servings (1 1/4 cups each).

SUCCESS HINT: 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.