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Slow-Cooker Chipotle Chicken and Pintos with Spanish Rice
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-
Prep
15
min
-
Total
10
hr
15
min
-
Servings
4
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Ingredients
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1 1/4
pounds boneless skinless chicken thighs
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2
cans (15.5 ounces each) pinto beans, rinsed and drained
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2
cans (4 oz) Old El Paso™ Chopped Green Chiles
-
2
chipotle chiles (from 6-ounce can),seeded and chopped
-
1
envelope (0.87 ounce) chicken gravy mix
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1
package (6.8 ounces) Spanish rice mix
-
2
cups water
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2
tablespoons olive oil or butter
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1
medium tomato, seeded and chopped ( 3/4 cup)
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Chopped fresh cilantro, if desired
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Steps
-
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.
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-
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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Nutrition Facts
Serving Size:
1 Serving
- Calories
- 610
- Calories from Fat
- 180
- Cholesterol
- 90mg
- Sodium
- 1420mg
- Total Carbohydrate
- 77g
- Protein
- 51g
Exchanges:
5 Starch; 5 Very Lean Meat; 1 Fat;
Carbohydrate Choice
5
*Percent Daily Values are based on a 2,000 calorie diet.
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