Description
It’s an easy, one-pot meal that’s perfect for busy weeknights or casual family dinners. Serve it with fresh cilantro and a squeeze of lime for a bright, fresh touch. This dish is not only satisfying but also versatile — you can even use it as a filling for burritos or taco bowls!
Ingredients
Scale
1 lb boneless, skinless chicken breasts
1 packet taco seasoning mix
1 (10 oz) can diced tomatoes with green chilies (like Rotel)
1 cup uncooked long-grain white rice
1 1/2 cups chicken broth
1 (15 oz) can black beans, drained and rinsed
1 cup frozen corn
1 cup shredded cheddar cheese
Fresh cilantro, chopped (for garnish)
Lime wedges (optional, for serving)
Instructions
- Place the chicken breasts in the slow cooker and sprinkle the taco seasoning evenly over them.
- Add the diced tomatoes with green chilies, chicken broth, black beans, and corn to the slow cooker. Stir to combine.
- Cover and cook on low for 4–5 hours, or until the chicken is fully cooked and tender.
- Remove the chicken from the slow cooker, shred it with two forks, and return it to the slow cooker.
- Stir in the uncooked rice, making sure it’s evenly distributed in the liquid. Cover and cook on high for an additional 30–40 minutes, or until the rice is tender and the liquid is absorbed.
- Once the rice is cooked, stir in the shredded cheddar cheese until melted.
- Serve hot, garnished with fresh cilantro and lime wedges if desired.
