Chipotle Chicken With Spanish Rice

• 4 boneless skinless chicken thighs (about 1 pound)
• 1/2 teaspoon garlic salt
• 2 tablespoons canola oil
• 1 can (15 ounces) black beans, rinsed and drained
• 1 cup chunky salsa
• 1 chipotle pepper in adobo sauce, finely chopped
• 2 packages (8.8 ounces each) ready-to-serve Spanish rice
• 1/2 cup shredded Mexican cheese blend or Monterey Jack cheese
• 2 tablespoons minced fresh cilantro or parsley

1. 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 170u0b0.
2. Meanwhile, prepare rice according to package directions. Serve chicken with beans and rice; sprinkle with cheese and cilantro.

chicken, garlic salt, canola oil, black beans, chunky salsa, pepper, ready, cheese, fresh cilantro

Taken from www.tasteofhome.com/recipes/chipotle-chicken-with-spanish-rice/ (may not work)