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Chipotle Chicken and Beans

Total Time

Prep: 15 min. Cook: 30 min.

Makes

6 servings

I was skeptical about this recipe due to its combination of ingredients, but it immediately became one of our all-time favorites. —Jenny Kniesly of Dover, Ohio
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Ingredients

  • 3/4 cup water, divided
  • 1/2 cup reduced-sodium chicken broth
  • 1/2 cup uncooked long grain rice
  • 6 boneless skinless chicken breast halves (4 ounces each)
  • 1/4 teaspoon salt
  • 3 bacon strips, diced
  • 1 cup chopped onion
  • 3 garlic cloves, minced
  • 1 cup chopped plum tomatoes
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon ground cinnamon
  • 1/2 cup whole-berry cranberry sauce
  • 4-1/2 teaspoons minced chipotle peppers in adobo sauce
  • 1-1/2 teaspoons lime juice
  • 1 can (15 ounces) black beans, rinsed and drained
  • 1 can (15 ounces) cannellini beans, rinsed and drained

Directions

  1. In a small saucepan, bring 1/2 cup water and broth to a boil. Stir in rice. Reduce heat; cover and simmer for 15-18 minutes or until rice is tender.
  2. Meanwhile, cut each chicken breast half widthwise into six strips. Sprinkle with salt. In a large nonstick skillet coated with cooking spray, cook chicken for 5 minutes on each side or until lightly browned. Remove and keep warm.
  3. In the same skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels; drain, reserving 1/2 teaspoon drippings. In the drippings, saute onion until tender. Add garlic; cook 1 minute longer. Add the tomatoes, cumin and cinnamon; cook for 2 minutes. Stir in the cranberry sauce, chipotle peppers, lime juice and remaining water. Bring to a boil.
  4. Return chicken to the pan. Reduce heat; cover and simmer for 6-10 minutes or until chicken is no longer pink. Remove and keep warm. Add rice and beans to the skillet; heat through. Serve chicken over bean mixture; sprinkle with bacon.
Editor's Note
Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.

Nutrition Facts

1 each: 366 calories, 5g fat (2g saturated fat), 66mg cholesterol, 501mg sodium, 46g carbohydrate (9g sugars, 7g fiber), 32g protein. Diabetic Exchanges: 3 lean meat, 2-1/2 starch, 1 vegetable, 1/2 fat.

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