Average Rating: 4.333333TOTAL TIME: Prep/Total Time: 25 min.
YIELD: 4 servings.Ingredients
- 4 boneless skinless chicken thighs (about 1 pound)
- 1/2 teaspoon garlic salt
- 2 tablespoons canola oil
- 1 can (15 ounces) black beans, rinsed and drained
- 1 cup chunky salsa
- 1 chipotle pepper in adobo sauce, finely chopped
- 2 packages (8.8 ounces each) ready-to-serve Spanish rice
- 1/2 cup shredded Mexican cheese blend or Monterey Jack cheese
- 2 tablespoons minced fresh cilantro or parsley
Instructions
- 1. Sprinkle chicken with garlic salt. In a large skillet, heat oil over medium-high heat. Brown chicken on both sides. Stir in beans, salsa and chipotle pepper; bring to a boil. Reduce heat; simmer, covered, 6-8 minutes or until a thermometer inserted into chicken reads 170°.
- 2. Meanwhile, prepare rice according to package directions. Serve chicken with beans and rice; sprinkle with cheese and cilantro.
Nutrition Facts
1 serving: 578 calories, 23g fat (5g saturated fat), 88mg cholesterol, 1638mg sodium, 57g carbohydrate (5g sugars, 5g fiber), 32g protein.
