Breaking News Bar
posted: 5/15/2012 2:30 PM

Chicken and Rice Fiesta

Success - Article sent! close

cup yellow and red peppers, diced

1 pound chicken breast

Order Reprint Print Article
Interested in reusing this article?
Custom reprints are a powerful and strategic way to share your article with customers, employees and prospects.
The YGS Group provides digital and printed reprint services for Daily Herald. Complete the form to the right and a reprint consultant will contact you to discuss how you can reuse this article.
Need more information about reprints? Visit our Reprints Section for more details.

Contact information ( * required )

Success - request sent close

1 packet (1 ounce) taco seasoning

1 carton (48 ounces) chicken broth

1 cups brown rice

2 cans (15 ounces each) black beans, drained

8 ounces salsa

Cayenne pepper, optional

Fresh cilantro, chopped, for garnish

Nonfat or low-fat sour cream, for garnish

Add red and yellow peppers to bottom of a slow cooker; place the chicken breasts on top and sprinkle with taco seasoning. Add half the chicken broth, cover and cook on High for 2 hours.

Open lid and with two forks shred the chicken. Add brown rice, black beans, salsa, remaining chicken broth and cayenne, if using; stir to combine. Cover and cook 3 to 4 more hours or until rice is tender.

Garnish with fresh cilantro and sour cream.

Serves six to eight.

Share this page
Comments ()
Guidelines: Keep it civil and on topic; no profanity, vulgarity, slurs or personal attacks. People who harass others or joke about tragedies will be blocked. If a comment violates these standards or our terms of service, click the X in the upper right corner of the comment box. To find our more, read our FAQ.