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I'm a stickler for any "Mexican" style chicken dish. Add rice and I'm sold. I first saw this recipe on Pinterest and I was very excited to try it. I think a lot of my recipes have been from Budget Bytes lately. Beth has an amazing collection on her site. You all have definitely got to check it out. At the end of the recipe is a link to her site!
(Printable Version)
What you need:
- Chicken breasts
- 1 (16 oz.) jar salsa
- 1 can black beans, drained
- 1/2 lb. frozen corn
- 1 tbsp. chili powder
- 1/2 tbsp. cumin
- 1/2 tbsp. minced garlic
- 1/2 tsp. dried oregano
- 1/4 tsp. cayenne pepper
- 1/4 tsp. salt
- Pepper
- 2 cups dry rice
- 8 oz. shredded cheddar
- Put everything except the rice and cheese into a slow cooker; stir. Cook on low for 6 to 8 hours or on high for 4 to 6 hours, until chicken can be shredded easily.
- Prepare rice (according to directions - I use Minute rice) right before serving.
- Shred chicken and stir again.
- Serve chicken over rice and top with cheese.
Recipe from Budget Bytes
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