This is as pretty as this meal is gonna get.
It's really tasty, though. I swear. It's super filling and full of good things. Plus, it's not spicy on its own, which would be great if feeding picky people. Each person can just add their own toppings to make it as spicy as they like.
Santa Fe Chicken and Rice
Serves 6-8
1 cup brown rice, rinsed
4 chicken breasts
1 can black beans
1 cup salsa
1 1/2 cups water or broth
salt & pepper
Cheese
Spray the crockpot with non-stick spray and add the wet rice, black beans, salsa and liquids. Season the chicken with S&P and add that in as well. Top each chicken breast with cheese (if desired). I used 2 % sharp cheddar. The original recipe used mozzarella, but I did not have that.
Cook on low for 7 hours. Check on the rice and if it looks crunchy, you need to add more liquid. The rice gets really creamy from slow cooking. It's a little like a risotto texture.
I'm going to include these terribly gross looking pics so you can see how it looks once cooked.
Then you shred that chicken with two forks.
Serve it up! I put mine over some spinach and topped it with enchilada sauce and guacamole. Yum!
This is part of the Crockpot Challenge. You can read more about it here.
Recipe adapted from A Year of Slowcooking blog
See ya' for WIAW!
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