Chipotle Chicken with Spanish Rice ala ~DKBB~

Chipotle Chicken with Spanish Rice ala ~DKBB~

(original recipe from Carolyn Collins on tasteofhome.com)

Photo courtesy of tasteofhome.com

4 boneless chicken breasts

Garlic salt

2 tbsp. canola oil

1 can (15 oz.) black beans, rinsed and drained

1 cup chunky salsa

1 chipotle pepper in adobo sauce, finely chopped –OR- 1 small can diced green chilies*

2 pkgs. Ready-to-serve Spanish rice

½ cup shredded Mexican cheese blend (or Monterey Jack or Pepper Jack)

2 tbsp. minced fresh cilantro or parsley (optional)

• Sprinkle chicken breasts with garlic salt sparingly.
• In a large skillet, heat oil over medium-high heat; brown chicken on both sides.
• Stir in beans, salsa, and chipotle pepper (or green chilies); bring to a boil.
• Reduce heat; simmer, covered, for 6 to 8 minutes or until a meat thermometer inserted into chicken reads 170° F.
• Meanwhile, prepare rice according to package directions. Serve chicken dish with rice and garnish with cheese and cilantro/parsley.

* Use the green chilies instead of the chipotle pepper in adobo sauce if you want less heat to this dish.