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Slow-Cooker Chipotle Chicken and Pintos with Spanish Rice

slow-cooker chipotle chicken and pintos with spanish rice Entree Spanish
Slow-Cooker Chipotle Chicken and Pintos with Spanish Rice
  • Prep 15 min
  • Total 10 hr 15 min
  • Servings 4

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

Updated November 11, 2009

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

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.

  • 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.

Nutrition Facts

Serving Size: 1 Serving
Calories
610
Calories from Fat
180
% Daily Value
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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