Ingredients
1 1/4
pounds boneless skinless chicken thighs
2
cans (15.5 ounces each) pinto beans, rinsed and drained
2
cans (4.5 oz) 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
Preparation
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.
