Place 1/4 pounds boneless skinless chicken thighs in the bottom of a 3- to 3 1/2-quart slow cooker. Layer pinto beans over the chicken, then add old el pasoᵀᴹ chopped green chilis and chipotle chiles chopped. Sprinkle the gravy mix for chicken (dry) evenly over the top so it coats the chicken and beans.

Cover the slow cooker with the lid and cook on low heat setting for 8 to 10 hours, or until the chicken is cooked through and the mixture is piping hot and bubbling around the edges.

About 30 minutes before serving, prepare the pkg old el pasoᵀᴹ spanish rice as directed on the package, using the 1/2 cups water and the olive oil or butter called for. Cook until the rice is tender and any liquid is absorbed.

Meanwhile, gently stir the chopped tomato into the hot chicken, pinto beans, green chilis, chipotle chiles and gravy mixture in the slow cooker, mixing just until the tomato is heated through but still holds its shape.

To serve, spoon about 1 1/4 cups of the chicken mixture over 1/2 cup of the cooked spanish rice on each plate. Sprinkle with chopped fresh cilantro just before serving, and enjoy while piping hot.