Spicy Chicken and Rice 

Ingredients

• 1-1/2 pounds boneless skinless chicken breast halves
• 2 cans (14-1/2 ounces each) diced tomatoes with mild green chilies, undrained
• 2 medium green peppers, chopped
• 1 medium onion, chopped
• 1 garlic clove, minced
• 1 teaspoon smoked paprika
• 3/4 teaspoon salt
• 1/2 teaspoon ground cumin
• 1/2 teaspoon ground chipotle pepper
• 6 cups cooked brown rice
• 1 can (15 ounces) black beans, rinsed and drained
• 1/2 cup shredded cheddar cheese
• 1/2 cup reduced-fat sour cream

• Directions

  1. Place chicken in a 4- or 5-qt. slow cooker. In a large bowl, combine the tomatoes, green peppers, onion, garlic, paprika, salt, cumin and chipotle pepper; pour over chicken. Cover and cook on low for 5-6 hours or until chicken is tender.
  2. Remove chicken; cool slightly. Shred with two forks and return to the slow cooker. Stir in rice and beans; heat through. Garnish with cheese and sour cream.