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Chipotle Chicken and Rice

Chipotle Chicken and Rice

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Campbell's Kitchen

This one skillet dish gets smoky, southwest flavor from ground chipotle chile pepper...you'll be surprised how it enhances the flavor of this enjoyable chicken, beans and rice dish.

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Original recipe yields 4 servings

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Nutrition

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  • Calories:
  • 425 kcal
  • 21%
  • Fat:
  • 8.2 g
  • 13%
  • Carbs:
  • 49.2g
  • 16%
  • Protein:
  • 37.3 g
  • 75%
  • Cholesterol:
  • 76 mg
  • 25%
  • Sodium:
  • 756 mg
  • 30%

Based on a 2,000 calorie diet

Directions

  1. Heat oil in 12-inch skillet over medium-high heat. Add chicken and cook until well browned, stirring occasionally. Remove chicken from skillet.
  2. Reduce heat to medium. Add onion and green pepper to skillet and cook until vegetables are tender-crisp, stirring occasionally.
  3. Stir soup, tomato paste and chile pepper in skillet and heat to a boil. Return chicken to skillet. Stir in beans. Reduce heat to low. Cook until chicken is cooked through. Serve chicken mixture over rice.
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Reviews

toknak
1
5/11/2012

My mistake for using a recipe using soup for the sauce. Tasted really processed, did not think it was spicey at all. Will not make again.

CALIFORNIADREAMIN
1
1/18/2012

Easy and good. Will make again

shearlove3
1
1/10/2012

I found this meal easy and good...I had some Tyson pre grilled and cubed chicken I used to make it a faster meal...also I would probably have used about 1/4t plus 1/8t of the chili powder next time the kids thought it was too spicy or maybe sub reg chili powder...I sevres it with Spanish rice and it fit well :)