Description
This easy Crockpot Mexican Rice Bowl brings bold, vibrant flavors to your table in no time. Tender chicken, aromatic rice, and zesty vegetables simmer together in a slow cooker for a hands-off, family-friendly meal.
Ingredients
1.5 lbs boneless, skinless chicken breasts
1.5 cups long-grain white rice
1 can (15 oz) black beans, drained and rinsed
1 can (10 oz) diced tomatoes with green chiles
1 cup corn kernels
1 cup chicken broth
1 tbsp ground cumin
1 tsp dried oregano
1 tsp garlic powder
1 tsp salt
0.5 tsp chili powder
1 cup frozen peas (optional)
1 avocado, sliced (optional garnish)
1 lime, cut into wedges (optional garnish)
Fresh cilantro, chopped (optional garnish)
Instructions
Place chicken in the bottom of a 6-quart slow cooker.
In a bowl, combine rice, black beans, diced tomatoes with green chiles, corn, chicken broth, cumin, oregano, garlic powder, salt, and chili powder. Stir well.
Pour the rice mixture on top of the chicken.
Cover and cook on LOW for 8 to 10 hours or on HIGH for 4 to 5 hours.
Shred the chicken into the rice mixture with two forks during the last hour of cooking.
Garnish with peas, avocado slices, cilantro, and lime wedges as desired before serving.
Notes
For a vegetarian version, omit the chicken and add extra beans or vegetables.
You can use any type of beans such as pinto or kidney beans as alternatives.
Jasmine or basmati rice can be used in place of long-grain white rice.
This dish reheats well; store leftovers in an airtight container in the refrigerator for up to 4 days.
- Prep Time: 10
- Cook Time: 480
- Category: dinner
- Method: Slow Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 420
- Sugar: 3g
- Sodium: 240mg
- Fat: 6g
- Saturated Fat: 1g
- Carbohydrates: 58g
- Fiber: 7g
- Protein: 25g
- Cholesterol: 60mg