Crockpot Southwest Chicken and Rice
by Elizabeth Mareno
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-psQ-JQamV3pB423BHVrhefY4LTsYqG57JK334ssexE5VFzoCByaEQa_vEqHVTQJ0l17GkWgOGTW23Kf07tYP6x3R0C9gxg93YZRkLUhPN-VzcQcH1xIa2FNOiahUA0Sv1RhB8w/s320/Southwest+Chicken+and+Rice+2.jpg)
Serves 4-6
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!
yay, you stopped by again! you should write a list of stuff about you so i can see just how much we have in common, nudge nudge wink wink. :)
ReplyDeleteyour recipe looks awesome. i'm hating that i gave away my crock pit. i really rarely used it, but i'm finding time to not be in large quantities these days... anyway, have a great week!!!
sounds yummy
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