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Slow-Cooker Chipotle Chicken and Pintos with Spanish Rice

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Slow-Cooker Chipotle Chicken and Pintos with Spanish Rice
  • Prep 15 min
  • Total 10 hr 15 min
  • Servings 4
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Chipotle peppers bring a spicy, smoky taste to chicken and a package of Spanish rice.
Updated May 25, 2022

Ingredients

  • 1 1/4 pounds boneless skinless chicken thighs
  • 2 cans (15.5 ounces each) pinto beans, rinsed and drained
  • 2 cans (4.5 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
  • 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

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.

Tips from the Betty Crocker Kitchens

  • tip 1
    Use plain white rice for a milder meal.
  • tip 2
    If you want a hotter dish, leave the seeds in the chipotle chiles.
  • tip 3
    Stirring in the tomato at the end gives this dish a fresh taste.

Nutrition

610 Calories, 51g Protein, 77g Total Carbohydrate

Nutrition Facts

Serving Size: 1 Serving
Calories
610
Calories from Fat
180
Saturated Fat
20g
Cholesterol
90mg
Sodium
1420mg
Total Carbohydrate
77g
Dietary Fiber
21g
Protein
51g
% Daily Value*:
Iron
54%
54%
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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