Chipotle Chicken and Rice

3 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

Ingredients

1 tablespoon olive oil
1 1/4 pounds skinless, boneless chicken breast halves, cut into cubes
1 large onion, chopped
1 large green pepper
1 (10.75 ounce) can Campbell's® Healthy Request® Condensed Cheddar Cheese Soup
1 tablespoon tomato paste
1/2 teaspoon ground chipotle chile pepper
1 (15 ounce) can black beans, rinsed and drained
1/2 cup regular brown rice, prepared according to package directions without salt or butter

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Directions

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.

Nutrition

Amount Per Serving (4 total)

Calories
425 cal
21%

Fat
8.2 g
13%

Carbs
49.2 g
16%

Based on a 2,000 calorie diet

Reviews (3)

Rate This Recipe

toknak

May. 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...." See more"

CALIFORNIADREAMIN

Jan. 18, 2012

"Easy and good. Will make again..." See more"

shearlove3

Jan. 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 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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