½ cup yellow and red peppers, diced
1 pound chicken breast
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1 packet (1 ounce) taco seasoning
1 carton (48 ounces) chicken broth
1½ 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.