Chipotle Chicken and Rice3 Reviews
- Prep: 35 min
- Cook: 25 min
- Ready In: 1 hr
“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.” - by Campbell's Kitchen
Original recipe yields 4 servings
- Heat oil in 12-inch skillet over medium-high heat. Add chicken and cook until well browned, stirring occasionally. Remove chicken from skillet.
- Reduce heat to medium. Add onion and green pepper to skillet and cook until vegetables are tender-crisp, stirring occasionally.
- 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.
Amount Per Serving (4 total)
- 425 cal
- 8.2 g
- 49.2 g
Based on a 2,000 calorie diet
Reviews (3)Rate This Recipe
"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...." See more"
"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 th..." See moree kids thought it was too spicy or maybe sub reg chili powder...I sevres it with Spanish rice and it fit well :)"
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