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Friday, May 1, 2015

Chipotle Chicken with Spanish Rice ala ~DKBB~

Chipotle Chicken with Spanish Rice ala ~DKBB~
(original recipe from Carolyn Collins on

Photo courtesy of
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.

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