A delicious and convenient meal made in the slow cooker, featuring tender chicken, rice, beans, and veggies, all seasoned with Mexican-inspired spices.
Ingredients: 1 pound boneless, skinless chicken breasts. 1 cup salsa. 1 cup chicken broth. 1 cup brown rice. 1 can black beans, drained and rinsed. 1 cup frozen corn kernels. 1 bell pepper, diced. 1 onion, diced. 1 teaspoon chili powder. 1 teaspoon cumin. Salt and pepper to taste. Optional toppings: shredded cheese, avocado slices, sour cream, cilantro, lime wedges.
Instructions: Put chicken breasts in the crock pot. Pepper, onion, chili powder, cumin, salt, and pepper should all be added. So should black beans, corn, bell pepper, onion. Mix the ingredients together. Set the cooker to low for 6 to 8 hours or high for 3 to 4 hours. Remove the lid and cook until the chicken is fully cooked and the rice is soft. Take the chicken out of the slow cooker and shred it with two forks. Then put it back in and mix it well with the other ingredients. You can put the burrito bowl mix in bowls and then add toppings like sour cream, cilantro, lime wedges, shredded cheese, avocado slices, and sour cream.
Prep Time: 15 minutes
Cook Time: 240 minutes
sahara restaurant