Spicy Chicken and Rice
By kml9876 | Published on Monday January 23, 2012 | Categories: Food | Main Entree | Crock Pot

This recipe can be found here. It is also located on page 34 of October/November 2011 issue of Healthy Cooking.

I love to cook using my crock pot so I had to try this recipe. I LOVED it!What is not to love -chicken, beans,rice, and cheese?! I will be making it again. I did leave out the ground chipotle pepper as I am not a fan of spicy foods.The diced tomatoes with the mild green chilies add just the right amount of kick for me. This is so easy to make my 3 1/2 year old helped to make it.

  • 4 boneless skinless chicken breast halves (6 ounces each)
  • 2 cans (14-1/2 ounces each) of diced tomatoes with mild green chilies, undrained
  • 2 medium green peppers, chopped
  • 1 medium onion, chopped
  • 1 garlic clove, minced
  • 1 teaspoon of smoked paprika
  • 3/4 teaspoon of salt
  • 1/2 teaspoon of ground cumin
  • 1/2 teaspoon of ground chipotle pepper
  • 6 cups of cooked brown rice
  • 1 can (15 ounces) of black beans, rinsed and drained
  • 1/2 cup of shredded cheddar cheese
  • 1/2 cup of reduced-fat sour cream

  • Directions
    1. Place the chicken in a crock pot.
    2. In a large bowl, combine the tomatoes, green peppers, onion, garlic, paprika, salt, cumin and chipotle pepper. Pour it over the chicken.
    3. Cover and cook on low for 5-6 hours or until chicken is tender.
    4. Shred chicken with two forks and return to the slow cooker.(This was so easy to shred)
    5. Stir in the rice and beans. Heat through.
    6. Garnish with the cheese and sour cream.

    Article: Spicy Chicken and Rice
    Categories: Food | Main Entree | Crock Pot
    Description: Easy to prepare and very filling
    Tags: Text:

    Relevant Website: http://www.tasteofhome.com/recipes/Spicy-Chicken-and-Rice
    Author: kml9876