Name: Spicy Chicken and Rice
Prep time: 20 min
Cook time: 5 min
Total time: 5 min
Ingredients: 1-1/2 pounds boneless skinless chicken breast halves; 2 cans (14-1/2 ounces each) diced tomatoes with mild green chilies, undrained; 2 medium green peppers, chopped; 1 medium onion, chopped; 1 garlic clove, minced; 1 teaspoon smoked paprika; 3/4 teaspoon salt; 1/2 teaspoon ground cumin; 1/2 teaspoon ground chipotle pepper; 6 cups cooked brown rice; 1 can (15 ounces) black beans, rinsed and drained; 1/2 cup shredded cheddar cheese; 1/2 cup reduced-fat sour cream

As a working mom with two kids, I have little time to prepare something hearty during the week. This recipe is easily tossed together in the morning and fabulous to come home to at night. Both of my picky eaters love it! &mdash;Jessica Costello, Westminster, Massachusetts

Spicy Chicken and Rice

chicken breast

tomatoes

green peppers, chopped

onion,

garlic clove,

smoked paprika

salt

cumin

chipotle pepper

brown rice

(15 ounces) black beans, rinsed and drained

cheddar cheese

sour cream

I agree with other&#039;s reviews that the recipe as is, is a bit bland; with this in mind I add 2 cloves of garlic instead of one before I started cooking. I also halved the recipe, as there is only 2 of us (1 lb chicken, 1 can tomatoes, 1 green pepper and 3 cups of rice).

I let that cook for 4 hours in the crock pot and then made my rice. I taste-tested the rice/chicken mix and I modified the recipe to give it more flavor and a bit of bite.  I added another 1/2 tsp of ground peppers (I used crushed red peppers), 1/2 tsp garlic pepper and 1/2 tsp garlic powder. I couldn&#039;t find canned black beans in my area with the current situation, so I substituted them with Great Northern white beans. It was still missing some flavor, so I stirred in approx. 1/3 cup of salsa con queso (nacho cheese dip) and then topped it with Mexican style taco cheese blend instead of plain cheddar cheese. 

It was tasty! We&#039;ve each had 3-4 servings since dinner last night with left-overs still in the fridge!

Cooked as is and it was good but too bland. While still not in crockpot added a can of red kidney beans, can of corn and way more seasoning (taco, chili powder, garlic garni). Added diced jalapeño to my bowl. Was so good. Makes a lot.

Simple and delicious. I had enough leftovers to make several individual freezer meals for later. Not something I'll make every week, but definitely worth keeping in the recipe file for when the craving hits for chicken, beans and rice.

I think the recipe was okay, I didn&#39;t add the beans so I substituted the beans for green beans. Also someone said you can use 1 cup water and a can of diced tomatoes, though you CAN&#39;T! Do not try that! Other than that it was very tasty and good!

I also tweaked the recipe to fit my needs. We are not big eaters and found that one 8 oz. chicken breast was plenty and halved the rest of the ingredients. I did add a chicken boullion cube when I added the tomates. The spices were just right for us. I did not use a slow cooker but cooked on top of the stove for about 2-1/2 hours until the chicken was falling apart. I served the chicken mixture over rice rather than adding the rice to the finished dish. I had enough to serve 4 people.

Love this recipe.  It is a favorite.  Lots of flavor.  I only use 4 cups of rice instead of 6.  I only use one green pepper.  I have also put it in a wrap with the cheese and sour cream.

Needs tweaking, but overall a great, easy recipe.  I only had one can of the diced tomatoes, so I added a little extra water.  Did not diminish the flavor, though I tweaked that with more salt and a tsp of sage.  Sounds weird I know, but the flavor worked to dampen the chipotle and make it more to my families tastes.  Used only 2/3rds of the beans and one green pepper.  Rice on the side.

I felt that there was an uneven chicken/rice ratio.  Seemed to have more rice than what was necessary.  I think I would tweak the recipe a bit and perhaps add chopped chipotle peppers in adobo sauce instead of ground chipotle pepper and maybe some canned enchilada sauce or something to moisten it up a bit, but the concept is solid and it makes plenty for leftover lunch the next day.

Spicy Chicken and Rice

Prep Time: 20 minutes

Cook Time: 5 hours, 30 minutes

Total: 5 hours, 50 minutes

Servings: 8

Author : Taste of Home

Ingredients

Instructions

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