Monday, June 9, 2014

Mexican Chicken and Rice

Oh my goodness.  This is delicious.  

2 chicken bouillon cubes
1 tub of Knorr concentrated chicken stock (I use the low sodium)
1/2 cup water
1-2 lbs frozen boneless, skinless chicken breast tenders
1 small onion, chopped
1 15 oz can black beans, rinsed and drained
3-4 cloves garlic, minced
1 red bell pepper, chopped
1 green bell pepper, chopped
1 7 oz can green chiles
1 14.5 oz can diced tomatoes, undrained
2 tsp ground cumin
1 tsp chili powder
salt & pepper (I use about 1/2 tsp each)
1/2 cup cilantro, chopped
1 bag of boil in bag rice
shredded fiesta blend cheese (garnish)

Line your crockpot with a liner (you're welcome for the reminder!).  Add bouillon cubes, stock, water, chicken, onion, beans, peppers, chiles, tomatoes, and spices.  Cook on low for 6-8 hours or high for 3-4 hours.  About 20 minutes before serving, add cilantro to crockpot and stir.  Remove chicken, shred, then return to crockpot.  Prepare boil-in-bag rice according to directions.  Stir into crockpot.  Garnish with about 1/4 cup of shredded cheese on top.

This made four really generous servings for us, with each serving being around 42 carbs.  

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