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Chipotle Chicken and Rice Recipe

Updated on January 16, 2017
Faye Rutledge profile image

Faye has been cooking for over 50 years and loves to share her recipes and cooking tips with everyone.

Chipotle Chicken and Rice
Chipotle Chicken and Rice

A Hearty Meal for a Cool Day

I call it Chicken Chili for short. This is a hearty meal in one dish made with chicken, rice, and beans; and eaten on a plate, not in a bowl. I'm not sure it should be classified as a "chili", but that's my nickname for it because I usually include chili powder as an ingredient. We have it often, since it's easy and quick to prepare, and it taste so good! If you try it, you'll be hooked!

You can substitute or add ingredients to suit your taste. I use taco sauce, but you can use your favorite salsa. I use light red kidney beans, but you can use pinto beans, or any type of bean. You could substitute hamburger for chicken. You can use chiptole or other mexican style seasoning, and I also add chili powder. I use shredded cheddar cheese, but you could use the Mexican blend.

It's so easy to make. The hardest part is the last 5 minutes, waiting for the cheese to melt. :)

You can top it with whatever you usually love on chili or tacos. My husband likes chopped onion, shredded cheese, and hot taco sauce on his. I like salsa, sour cream, and cheese on mine. We both love tortilla chips to eat along with it, and, a simple side salad.

Chipotle Chicken and Rice Recipe

  • Prep time: 5 min
  • Cook time: 25 min
  • Ready in: 30 min
  • Yields: 4 - 6


  • 1 large boneless skinless chicken breast
  • 1 tablespoon vegetable oil
  • 1 - 2 teaspoons chipotle seasoning or chili powder
  • 1 teaspoon garlic powder, (approx)
  • 1 teaspoon pepper, (approx)
  • 1 cup onion, diced
  • 1/2 cup salsa or taco sauce
  • 1 cup water
  • 1 cup instant brown rice
  • 1 - 15 ounce can kidney beans, drained and rinsed
  • 1/2 cup cheddar cheese, shredded


  1. Slice chicken breast into thin strips and sprinkle with chipolte (or chili) seasoning, garlic powder, and pepper.
  2. Dice your onion.
  3. Add vegetable oil to skillet and heat over medium heat.
  4. Add chicken to pan and stir fry until no longer pink (about 3 - 5 minutes).
  5. Add diced onions and stir fry for 2 more minutes, or until onions are clear.
  6. Add water, salsa (or taco sauce), and instant brown rice and stir. (I also add and an additional teaspoon of chili powder at this time.)
  7. Bring to a boil, then lower heat, cover with lid, and simmer for 5 minutes.
  8. Add kidney beans, cover, and cook for 5 more minutes.At that time, it should be thick, but with a little liquid left. It will absorb this liquid when it sets. (You can add water or cook longer as needed.)
  9. Remove from heat. Sprinkle cheese over top, cover, and let set for 5 minutes to settle and melt cheese before serving. (Waiting is the hard part - It smells so good!)
  10. Serve on a plate or in a bowl. Accompany with tortilla chips and a side salad. Add diced onions, salsa, taco sauce, shredded cheddar cheese, sour cream, or your favorite toppings as desired.

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I Hope You'll Try It!

I hope you'll try this Chipotle Chicken and Rice recipe because I think you'll love it.

© 2014 Faye Rutledge


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    • SusanDeppner profile image

      Susan Deppner 3 years ago from Arkansas USA

      Mmmm, comfort food! This sounds really delicious!

    • lbrummer profile image

      Loraine Brummer 2 years ago from Hartington, Nebraska

      This sounds so good, chicken in chili. Will have to try it soon. Thanks for the recipe.

    • Pawpawwrites profile image

      Jim 2 years ago from Kansas

      This is one I will have to try. I like chili, and I like chicken, so why not chicken chili.

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