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Slow Cooker Chipotle Chicken and Pintos with Spanish Rice Recipe

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

Prep Time: 15 Mins | Total Time: 10 Hrs 15 Mins | Makes: 7 cups

Slow Cooker Chipotle Chicken and Pintos with Spanish Rice

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Ingredients:

1 1/4 pounds (625 g) boneless skinless chicken thighs
2 cans (19 FL oz/540 mL each) pinto beans, rinsed and drained
2 cans Old El Paso* Chopped Green Chiles
2 chipotle chiles (from 200 g can) chopped
1 pouch (25 g) gravy mix for chicken
1 pkg (213 g) Old El Paso* Spanish Rice
2 1/2 cups (625 mL) water
1 tbsp (15 mL) olive oil or butter
3/4 cup (175 mL) chopped tomato
Chopped fresh cilantro, if desired

Method:

Place chicken, pinto beans, green chiles, chipotle chiles and gravy mix (dry) in order listed in 3- to 3 1/2-quart slow cooker.
Cover and cook on low heat setting 8 to 10 hours.
About 30 minutes before serving, make Spanish rice mix as directed on package, using water and oil.
Meanwhile, gently stir tomato into chicken mixture.
To serve, spoon about 1 1/4 cups chicken mixture over 1/2 cup rice. Sprinkle with cilantro.

Success : If you want a hotter dish, leave the seeds in the chipotle chiles. Success : Stirring in the tomato at the end gives this dish a fresh taste.

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