BETTY CROCKER SLOW COOKER CHIPOTLE CHICKEN AND PINTOS WITH SPANISH RICE
- Cooking Time: 10 hours
- Servings: 4
- Preparation Time: 15
- 1 1/4 pounds boneless skinless chicken thighs
- 2 cans (15.5 ounces each) pinto beans, rinsed and drained
- 2 cans (4.5 ounces each) Old El Paso® chopped green chiles
- 2 chipotle chiles (from 6-ounce can),seeded and chopped
- 1 envelope (0.87 ounce) chicken gravy mix
- 1 package (6.8 ounces) Spanish rice mix
- 2 cups water
- 2 tablespoons olive oil or butter
- 1 medium tomato, seeded and chopped ( 3/4 cup)
- Chopped fresh cilantro, if desired
Place chicken, pinto beans, green chiles, chipotle chiles and gravy mix (dry) in order listed in 3- to 3 1/2-quart slow cooker.
Cover and cook on low heat setting 8 to 10 hours.
About 30 minutes before serving, make Spanish rice mix as directed on package, using water and oil.
Meanwhile, gently stir tomato into chicken mixture.
To serve, spoon about 1 1/4 cups chicken mixture over 1/2 cup rice. Sprinkle with cilantro.