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Mexican Chicken & Rice Bowls

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Last week I spotted this recipe off Pinterest, and boy, what a jackpot.  I’ve decided that this recipe would be perfect for singles, students, or the chronically busy individual.  Or- if you just simply love the words ‘easy’ or ‘simple’, or recipes built around Mexican inspired ingredients (like myself).   I could literally get away with the phrase “dumb dump and heat” in the directions section of recipe, and you could all figure it out.  Of course you’ll need to make the rice separate.. so, maybe not ALL of you would catch that part.  Kidding.. cool it- only polite banter because I love you. Serious.

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Bottom line, its easy.  E-A-S-Y.  Plus, you will have yummy leftovers that I promise guarantee will taste better the next day.  How about skipping the rice all together and stuff the chicken mixture inside of a tortilla with cheese for a quick taco (I did this for lunch!!) or fold it over and crisp it up in a skillet like a quesadilla. OR, throw it in with some salad greens and Ranch dressing- yeaaa- did that to this week, too!

Easy, delicious, cheap food.  Need I say more?  Nope- I’m done.

Mexican Chicken & Rice Bowls

2 tablespoons chili powder
1 tablespoons cumin
1/2 tablespoon garlic powder
1 tablespoon dried oregano
1/4 teaspoon cayenne pepper
1/2 teaspoon ground black pepper
2 pounds boneless, skinless chicken breasts
2 (15 ounce) cans fire roasted diced tomatoes (salsa style if available)
2 (16 ounce) can red kidney or black beans
1 (10 ounce) bag frozen golden corn kernals
3 1/2 cups uncooked long grain white rice
4 cups organic vegetable broth
1 tablespoon fresh lime juice (about 1/2 of one whole lime)
3/4 teaspoons salt
1 tablespoon olive oil
1/4 cup fresh lime juice
1/4 cup cilantro
1 1/2 cups reduced fat cheddar cheese
Low fat sour cream
Sliced red onion
Sliced fresh jalapeno, seeds and ribs removed
Chopped cilantro
For the chicken: Place chicken breasts in a single layer on the bottom of your slow cooker.  Sprinkle with chili and garlic powder, cumin, oregano, both black and cayenne peppers. Pour tomatoes, beans, and corn over top of the chicken.  Cover and set to LOW for 8 hours.
For the rice: In a a saucepan combine rice, olive oil, garlic, 1 tablespoon of lime juice, and broth. Bring to a boil. Cover and cook on low 15-20 minutes, until rice is tender. Remove from heat. Rice will be slightly creamy.  Pour lime juice over hot cooked rice and mix in as you fluff the rice.  Gently stir in cilantro.
After 8 hours of cooking, carefully remove the lid of the slow cooker. Stir with a fork to shred the chicken (it should be super tender and will shred easily). Build the taco bowls by placing rice on the bottom, then the taco chicken mix, shredded cheese and desired garnishes.
Nutrition Information
Serve 8 (1 cup chicken, 1 cup rice, 3 tablespoons cheese)
Calories: 545
Fat: 9 g
Carbohydrate: 60 g
Fiber: 8 g
Protein: 50 g


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