I like chicken and rice dishes, but many of them are the same basic recipe. I like them, but they were getting a bit boring for me. I wanted something with a little more flavor and kick. I wanted something different.
I thought something with a spicy Mexican type flavor would be good. I wanted something we could eat just as a chicken and rice type dish, but I also wanted it to be a something I could serve with tortillas and beans if I wanted too. What I came up with works for both.
This has great flavor. It was a bit spicy for several in my family, so they added a little sour cream to theirs. My husband thought it could be a little spicier. So, if you like food spicy, add a little more chipotle chili to it.
This dish is a pretty frugal meal. You can easily make this stretch into two meals. Make extra and serve it the first night as chicken and rice, add a salad or vegetable and you have a meal. Then the second night, use the leftovers served with beans and tortillas, lettuce, cheese, etc. I plan on using this as two meals the next time I make it.
Spicy Chipotle Chicken and Rice
Chicken and rice and some spiciness.
Ingredients
- 4 boneless skinless chicken breast (you could use another cut of chicken also just adjust the cooking time)
- 2 tablespoon of oil
- 1 onion chopped
- 3 cloves of garlic, mined
- ½ teaspoon cumin
- 1 chipotle chili in adobo sauce pepper, minced finely (this is one chili, not one can of chilies )
- 28 ounces of diced tomatoes
- 1 ½ cups of long grain white rice
- 1 ½ cups of water
Instructions
- Cook onion in oil until tender.
- Add garlic, cumin, chipotle pepper, and cook for 1-2 minutes. You are just releasing some of the flavor here, not really cooking it.
- Add tomatoes, water, and rice. Pour into a 9x13 or equivalent pan.
- Lay chicken breasts on top of tomato, rice mixture.
- Cover with foil and bake at 350 for 45-50 minutes.
- Remove foil and cook 5-10 minutes more or until rice is done. The cooking time may vary on the depending on the size of chicken pieces that you use. This takes about 1 hour for me.
Nutrition Information:
Yield:
4Serving Size:
1Amount Per Serving: Calories: 511Total Fat: 21gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 13gCholesterol: 127mgSodium: 839mgCarbohydrates: 31gFiber: 6gSugar: 8gProtein: 50g
Nutritional values are approximate and aren't always accurate.
That looks really good. I love chicken and rice and I would imagine this would be really good as a burrito filling.
That looks really good. I love all the flavours. It definitely would be a hit around here.
Anything that requires 3 cloves of garlic is a winner in my book! Thanks for linking up at Momtrends and helping to inspire other moms in the kitchen.
I agree with you about the same ol’ chicken and rice. I am always out searching for new ones myself. This fits the bill!!!!!!
Lynn…I just bought a hand painted serving bowl from Mexico, now I know what to serve in it!
That does sound like a nice variation on a chicken & rice dish. Looks great!!
I just stumbled across your site today while looking for recipes to use up the rest of a can of chipotle peppers in adobo sauce and I am EXTREMELY happy that I did! There’s so much useful information here I don’t even know where to begin:) We love the peppers but I’ve never really been sure what to do with the rest of the can. We like spicy food but these are intensely flavored and 1-2 is plenty in one recipe. Your version of chicken and rice sounds fab and right up our alley! I can’t wait to try it:) We’re having smoky BBQ Beef sandwiches tonight. It’s a really easy recipe which I’ll post if you don’t mind.
@Laura, I am glad that you found my site and are enjoying it. Smoky BBQ Beef sandwiches sound really good. If you like chipotle peppers you might enjoy my Chipotle Bacon Potato salad. We really enjoy it also. https://www.lynnskitchenadventures.com/2011/06/chipotle-bacon-potato-salad.html
I have the perfect solution for the extra chipotle peppers. I puree mine with either a small blender container or I use my stick blender. I put the “paste” in a small jar with a tight fitting cover. So I conveniently named this “chipotle paste”. Now I always keep a jar of this in my frig. It’s wonderful added to broth for soup, beat into eggs & veggies for an omelet, etc. I find many uses for it. Just keep in mind that a small amount, like a teaspoon, goes a long way. If you want a “more smoky” taste in your food but not added spice, add liquid smoke. It comes in hickory or mesquite.
That is a great idea and would add a lot of flavor to so many things. Thanks for sharing.