Ingredients
For meat:
5 chicken breasts
1 teaspoon salt
1 teaspoon garlic powder
1 - 16 oz jar salsa
1 - 15 oz can black beans (drained & rinsed)
1-2 cups shredded Mexican cheese
For rice:
2 tablespoons butter
1 1/4 cups basmati rice
2 1/4 cups chicken broth
1/4 cup finely chopped cilantro
zest and juice of 1 lime
1/2 teaspoon salt
Toppings:
Sour cream
Green onion
Chips
Instructions
For meat
Spray the inside of a slow cooker with cooking spray. Lay chicken breasts in bottom of slow cooker. Sprinkle the salt and garlic powder on the chicken. Add the salsa and black beans. Cover and let cook on low for 3 hours. Once cooked, use two forks to shred the chicken in the slow cooker. Sprinkle cheese over it and cover with the lid. Let sit for about 5 minutes so the cheese can melt. Serve a scoop of chicken burrito filling over rice and top with all your toppings.
For rice
In a saucepan over medium-high heat combine the butter and dry, uncooked rice. Stir together to toast the rice until the butter has melted. Once butter has melted and rice smells fragrant add the remaining ingredients and stir to combine. Bring to a boil and then turn heat down to low.
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