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Chipotle Chicken and Rice

Rated as 3 out of 5 Stars

"This one skillet dish gets smoky, southwest flavor from ground chipotle chile'll be surprised how it enhances the flavor of this enjoyable chicken, beans and rice dish."
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1 h servings 425 cals
Original recipe yields 4 servings


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  1. Heat oil in 12-inch skillet over medium-high heat. Add chicken and cook until well browned, stirring occasionally. Remove chicken from skillet.
  2. Reduce heat to medium. Add onion and green pepper to skillet and cook until vegetables are tender-crisp, stirring occasionally.
  3. Stir soup, tomato paste and chile pepper in skillet and heat to a boil. Return chicken to skillet. Stir in beans. Reduce heat to low. Cook until chicken is cooked through. Serve chicken mixture over rice.


  • Ingredient Note: We develop our recipes using a 4-5 oz. skinless, boneless chicken breast half per serving. However, there are a range of sizes available in-store, from the butcher counter to the meat case and the freezer section. Use whichever you prefer- just follow the recipe as written above for the best result. If you're using larger chicken breasts they may require a little longer cooking time.
  • Easy Substitution: You can substitute 1 tsp. chili powder for the1/2 tsp. ground chipotle chili pepper.
  • Serving Suggestion: The chicken mixture is also delicious served wrapped in flour tortillas.

Nutrition Facts

Per Serving: 425 calories; 8.2 g fat; 49.2 g carbohydrates; 37.3 g protein; 76 mg cholesterol; 756 mg sodium. Full nutrition

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Read all reviews 3
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My mistake for using a recipe using soup for the sauce. Tasted really processed, did not think it was spicey at all. Will not make again.

Easy and good. Will make again

I found this meal easy and good...I had some Tyson pre grilled and cubed chicken I used to make it a faster meal...also I would probably have used about 1/4t plus 1/8t of the chili powder next t...