Slow-Cooker Chipotle Chicken and Pintos with Spanish Rice

Slow-Cooker Chipotle Chicken and Pintos with Spanish Rice

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

Prep Time

15

Minutes

Total Time

10:15

Hrs:Mins

Makes

4

servings

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
  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.
Makes 4 servings (1 3/4 cups each)
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Variation
Use plain white rice for a milder meal.
Success Hint
If you want a hotter dish, leave the seeds in the chipotle chiles.
Success Hint
Stirring in the tomato at the end gives this dish a fresh taste.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 610
    • (Calories from Fat 180),
    • (Saturated Fat 20g,),
  • Cholesterol 90mg;
  • Sodium 1420mg;
  • Total Carbohydrate 77g
    • (Dietary Fiber 21g,
  • Protein 51g;
Percent Daily Value*:
    Exchanges:
    • 5 Starch;
    • 5 Very Lean Meat;
    • 1 Fat;
    Carbohydrate Choices:
    • 5;
    *Percent Daily Values are based on a 2,000 calorie diet.