Spicy Chicken and Rice

Photo by Bethany H.
Adapted from tasteofhome.com

PREP TIME

20

minutes

TOTAL TIME

350

minutes

SERVINGS

--

servings

PREP TIME

20

minutes

TOTAL TIME

350

minutes

SERVINGS

--

servings

Adapted from tasteofhome.com

Ingredients

  • 1-1/2

    pounds boneless skinless chicken breast halves

  • 2

    cans (14-1/2 ounces each) diced tomatoes with mild green chilies, undrained

  • 2

    medium green peppers, chopped

  • 1

    medium onion, chopped

  • 1

    garlic clove, minced

  • 1

    teaspoon smoked paprika

  • 3/4

    teaspoon salt

  • 1/2

    teaspoon ground cumin

  • 1/2

    teaspoon ground chipotle pepper

  • 6

    cups cooked brown rice

  • 1

    can (15 ounces) black beans, rinsed and drained

  • 1/2

    cup shredded cheddar cheese

  • 1/2

    cup reduced-fat sour cream

Directions

Place chicken in a 4- or 5-qt. slow cooker. In a large bowl, combine the tomatoes, green peppers, onion, garlic, paprika, salt, cumin and chipotle pepper; pour over chicken. Cover and cook on low for 5-6 hours or until chicken is tender. Remove chicken; cool slightly. Shred with two forks and return to the slow cooker. Stir in rice and beans; heat through. Garnish with cheese and sour cream.

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