Southwest Style Chicken With Rice
Serves: 4-6 people
Prep Time: 20 minutes
Cook Time: Crockpot: 4-5 hours on low
10-12 frozen, boneless, chicken tenders
1 15 ounce can black beans, drained & rinsed well
1 cup frozen corn (fire-roasted if available)
1 28 ounce can unsalted diced tomatoes, drained
1/2 red onion, sliced into thin wedges
1/2 cup organic low sodium chicken broth
6 ounces natural salsa (whichever you prefer)
1/2 fresh lime
2 tablespoons Cajun seasoning
Salt & Pepper to taste
2 tablespoons corn starch
1/2 cup cold water
4-6 cups cooked brown rice ( or however much you need to feed your crowd)
Spray inside of crock-pot with nonstick spray. Layer chicken on bottom. Add black beans, corn, tomatoes, & red onion over chicken. Add chicken broth & salsa. Squeeze lime over everything. Sprinkle Cajun seasoning over everything. Sprinkle a bit of salt & pepper over; may add more later to taste. Cook on low setting 4-5 hours or until chicken is tender and falls apart at touch.
When 20-30 minutes away from being done, whisk corn starch into cold water. Pour into crock-pot and give it a good stir. Turn heat to high setting for 20-30 minutes or until mixture thickens. Taste & add more salt & pepper if needed. When done, switch to warm setting. Heat brown rice and spoon chicken mixture over.
I served with a fresh green salad, blue corn chips, salsa, & re-fried beans on the side. Yummy!
Prep Time: 20 minutes
Cook Time: Crockpot: 4-5 hours on low
10-12 frozen, boneless, chicken tenders
1 15 ounce can black beans, drained & rinsed well
1 cup frozen corn (fire-roasted if available)
1 28 ounce can unsalted diced tomatoes, drained
1/2 red onion, sliced into thin wedges
1/2 cup organic low sodium chicken broth
6 ounces natural salsa (whichever you prefer)
1/2 fresh lime
2 tablespoons Cajun seasoning
Salt & Pepper to taste
2 tablespoons corn starch
1/2 cup cold water
4-6 cups cooked brown rice ( or however much you need to feed your crowd)
Spray inside of crock-pot with nonstick spray. Layer chicken on bottom. Add black beans, corn, tomatoes, & red onion over chicken. Add chicken broth & salsa. Squeeze lime over everything. Sprinkle Cajun seasoning over everything. Sprinkle a bit of salt & pepper over; may add more later to taste. Cook on low setting 4-5 hours or until chicken is tender and falls apart at touch.
When 20-30 minutes away from being done, whisk corn starch into cold water. Pour into crock-pot and give it a good stir. Turn heat to high setting for 20-30 minutes or until mixture thickens. Taste & add more salt & pepper if needed. When done, switch to warm setting. Heat brown rice and spoon chicken mixture over.
I served with a fresh green salad, blue corn chips, salsa, & re-fried beans on the side. Yummy!