Spicy Chicken And Rice

• 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

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.

chicken, tomatoes, green peppers, onion, garlic, paprika, salt, ground cumin, ground chipotle pepper, brown rice, black beans, cheddar cheese, sour cream

Taken from www.tasteofhome.com/recipes/spicy-chicken-and-rice/ (may not work)