CHIPOTLE CHICKEN AND BEANS
I was skeptical about this recipe due to its combination of ingredients, but it immediately became one of our all-time favorites. -Jenny Kniesly of Dover, Ohio
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 6 servings.
Number Of Ingredients 16
Steps:
- In a small saucepan, bring 1/2 cup water and broth to a boil. Stir in rice. Reduce heat; cover and simmer for 15-18 minutes or until rice is tender., Meanwhile, cut each chicken breast half widthwise into six strips. Sprinkle with salt. In a large nonstick skillet coated with cooking spray, cook chicken for 5 minutes on each side or until lightly browned. Remove and keep warm. , In the same skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels; drain, reserving 1/2 teaspoon drippings. In the drippings, saute onion until tender. Add garlic; cook 1 minute longer. Add the tomatoes, cumin and cinnamon; cook for 2 minutes. Stir in the cranberry sauce, chipotle peppers, lime juice and remaining water. Bring to a boil. , Return chicken to the pan. Reduce heat; cover and simmer for 6-10 minutes or until chicken is no longer pink. Remove and keep warm. Add rice and beans to the skillet; heat through. Serve chicken over bean mixture; sprinkle with bacon.
Nutrition Facts : Calories 366 calories, Fat 5g fat (2g saturated fat), Cholesterol 66mg cholesterol, Sodium 501mg sodium, Carbohydrate 46g carbohydrate (9g sugars, Fiber 7g fiber), Protein 32g protein. Diabetic Exchanges
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