For this month I’m going with another family favorite, Chicken Taco Bowl. I think my daughter lived on this while away at school because of how easy it is to throw together and she was guaranteed to have leftovers for several more meals. Another great thing about this recipe is how easy it is to customize. Don’t like beans or corn? Leave them out. Want it spicier? Throw in some hot peppers. It’s also super simple to let everyone season it to taste with toppings. I have listed the basics, but feel free to use whatever taco toppings you like. Diced tomatoes, hot sauce, sour cream. The possibilities are endless. This is also a good recipe to double for a larger group of people. Just a warning: as you dish this up, it will grow, so start small. By the time you add everything else on top of the rice, you will have a pile of food.
- 1 ½ pounds boneless, skinless chicken breasts
- 1 16 oz. jar salsa (your choice of heat—I use medium)
- 2 cloves garlic, minced
- 15 oz. can of Bush’s black beans in mild chili sauce, undrained OR plain black beans, rinsed and drained
- 1 16 oz. can of corn, drained
- 1 Tablespoon of chili powder (or to taste)
- 1 ½ teaspoons cumin powder
- ½ teaspoon dried oregano
- ¼ teaspoon cayenne pepper
- Fresh ground pepper, to taste
- 6 cups cooked rice
- Shredded cheese
- Sliced black olives
- Sliced scallions
- Crushed lime tortilla chips (you can use plain tortilla chips)
- Lime wedges
Place the chicken in the bottom of a 5-quart slow cooker. Add the salsa, garlic, beans, corn and spices. Stir briefly to mix. Cover and cook on LOW for 8 hours or on HIGH for 4 hours. Shred the chicken and adjust spices, if needed. Place rice in individual bowls and top with chicken mixture and desired toppings. Add a squeeze of fresh lime juice from the wedges.
Serves 6-8. This freezes really well. Freeze the chicken mixture and cook fresh rice when ready to serve.