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Slow-Cooker Chipotle Chicken and Pintos with Spanish Rice

Chipotle peppers bring a spicy, smoky taste to chicken and a package of Spanish rice.

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  • Prep Time 15 min
  • Total Time 10 hr 15 min
  • Servings 4

Ingredients

1 1/4
pounds boneless skinless chicken thighs
2
cans (15.5 ounces each) pinto beans, rinsed and drained
2
cans (4.5 ounces each) Old El Paso® chopped green chiles
2
chipotle chiles (from 6-ounce can),seeded and chopped
1
envelope (0.87 ounce) chicken gravy mix
1
package (6.8 ounces) 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

SAVE ON THIS RECIPE!

LOCATION

Directions

  • 1 Place chicken, pinto beans, green chiles, chipotle chiles and gravy mix (dry) in order listed in 3- to 3 1/2-quart slow cooker.
  • 2 Cover and cook on low heat setting 8 to 10 hours.
  • 3 About 30 minutes before serving, make Spanish rice mix as directed on package, using water and oil.
  • 4 Meanwhile, gently stir tomato into chicken mixture.
  • 5 To serve, spoon about 1 1/4 cups chicken mixture over 1/2 cup rice. Sprinkle with cilantro.

EXPERT TIPS

Expert Tips

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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View Full Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
610
(
Calories from Fat
180),
% Daily Value
Cholesterol
90mg
90%;
Sodium
1420mg
1420%;
Total Carbohydrate
77g
77%
(Dietary Fiber
21g
21%
),
Protein
51g
51%
;
% Daily Value*:
Iron
54%;
Exchanges:
5 Starch; 5 Very Lean Meat; 1 Fat;
Carbohydrate Choices:
5
*Percent Daily Values are based on a 2,000 calorie diet.

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Nutrition information is calculated at the time recipes are created. We do not include optional ingredients in our calculations.
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