CHIPOTLE CHICKEN WITH SPANISH RICE RECIPE

Chipotle Chicken with Spanish Rice Recipe image

Provided by @MakeItYours

Number Of Ingredients 9

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

Steps:

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.
Yield: 4 servings.
Originally published as Chipotle Chicken with Spanish Rice in Simple & Delicious
April/May 2014
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