Slow Cooker Chipotle Chicken and Pintos with Spanish Rice

By sheilaolim

Nutrition:
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

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.

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

Details

Servings 4

Preparation

Step 1

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.