Ingredients
4 boneless skinless chicken thighs (about 1 pound)1/2 teaspoon garlic salt2 tablespoons canola oil1 can (15 ounces) black beans, rinsed and drained1 cup chunky salsa1 chipotle pepper in adobo sauce, finely chopped2 packages (8.8 ounces each) ready-to-serve Spanish rice1/2 cup shredded Mexican cheese blend or Monterey Jack cheese2 tablespoons minced fresh cilantro or parsley
Preparation
Sprinkle chicken with garlic salt. In a large skillet, heat oil over medium-high heat. Brown chicken on both sides. Stir in beans, salsa and chipotle pepper; bring to a boil. Reduce heat; simmer, covered, 6-8 minutes or until a thermometer inserted into chicken reads 170°.
Meanwhile, prepare rice according to package directions. Serve chicken with rice; sprinkle with cheese and cilantro.
