Chipotle Chicken With Rice and Beans

Chipotle Chicken With Rice and Beans Author: Canadian Living Credits: Chipotle Chicken With Rice and Beans

If your family likes it spicy, increase the chipotle chili to taste. Concerned about sodium? Replace sodium-reduced chicken broth with water and look for no-salt-added canned beans.

  • Portion size 4 servings
  • Credits : Canadian Living Magazine: November 2011

Ingredients

  • 1 lb boneless skinless chicken thigh cubed
  • 1 teaspoon chili powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 tablespoons vegetable oil
  • 1 onion diced
  • 3 cloves garlic minced
  • 1 cup long-grain white rice
  • 1 chipotle chili in adobo sauce seeded and chopped
  • 3/4 cups sodium-reduced chicken broth
  • 1 can black bean drained and rinsed
  • 1/4 cup chopped fresh cilantro

Method

Toss chicken with half each of the chili powder, salt and pepper. In large Dutch oven, heat half of the oil over medium-high heat; brown chicken. Transfer to bowl.

Heat remaining oil in pan over medium heat; cook onion, garlic and remaining chili powder, salt and pepper, stirring occasionally and scraping up browned bits, until softened, about 5 minutes.

Stir in rice and chipotle; cook, stirring, for 2 minutes. Stir in broth and 1 cup water; bring to boil. Reduce heat, cover and simmer for 10 minutes.

Add chicken and black beans; cook, covered, until rice is tender and juices run clear when chicken is pierced, about 10 minutes. Stir in cilantro.

Nutritional facts Per serving: about

  • Sodium 738 mg
  • Protein 33 g
  • Calories 491.0
  • Total fat 14 g
  • Potassium 659 mg
  • Cholesterol 94 mg
  • Saturated fat 2 g
  • Total carbohydrate 58 g

%RDI

  • Iron 25.0
  • Fibre 0.0
  • Folate 33.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 7.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 6.0
  • Vitamin C 13.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Chipotle Chicken With Rice and Beans

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