Crockpot Southwest Chicken and Rice
by Elizabeth Mareno
1 Large container chicken broth (160z) -although a 14oz can will do fine too.
1 Can mixed corn (southwest style with peppers) drained
1 Can black beans rinsed and drained
1 Can diced tomatoes- do not drain.
4-6 slices of jalapeno- finely chopped (i use more depending on how spicy i want it)
1 small onion chopped
1 Tbsp minced garlic (yes its a tablespoon, not a teaspoon!)
1 Tbsp Cumin
1 Tbsp Chili Powder
2/3 C rice
4-5 Chicken breasts- frozen
-In crockpot mix all ingredients except the rice and chicken.
-If you have a large oblong crockpot lay the frozen chicken on top of the mixture. If you have a deep crockpot, wedge the chicken into the mixture so that each piece is in the liquid.
-Cook on High for 3-1/2 to 4 hours, put rice into crockpot one hour before its done.
If you like your rice very mushy and porridge-like, add the rice right away with the rest of the ingredients. We've had it both ways and its very good.
-Serve with tortilla chips and cheese and sour cream!
**This recipe would also be great with leftovers and minute rice on the stovetop!