Chicken and Rice Fiesta

½ cup yellow and red peppers, diced

1 pound chicken breast

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.