Slow Cooker Mexican Chicken and Rice Recipe

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Ingredients:

Serving

3 cups chicken broth
1 1/2 cups converted long-grain white rice
1/2 large white onion, sliced
1 (24 oz) jar salsa
1 (4 oz) can chopped green chilies
1 (1 oz) packet dry taco seasoning mix, divided
2 skinless, boneless chicken breast halves
1 (15 oz) can black beans, drained

Directions:

Pour the chicken stock into a slow cooker, and stir in the rice, onion, salsa, green chilies, and half the taco seasoning. Rub the remaining taco seasoning over the chicken breasts, and place into the cooker. Place the lid on the cooker, and set to high setting.
Cook until the rice is thickened and most of the liquid has been absorbed, about 3 hours. About 20 minutes before serving time, turn the cooker to warm setting. Remove the chicken breasts, and slice them. Stir the chicken and the black beans into the slow cooker. Return lid to cooker, allow the beans to heat, and serve.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	190.06 Kcal (796 kJ)
Calories from fat	30.6 Kcal
		% Daily Value*
Total Fat	3.4g	5%
Cholesterol	46.41mg	15%
Sodium	730mg	30%
Potassium	444.7mg	9%
Total Carbs	20.26g	7%
Sugars	1.11g	4%
Dietary Fiber	1.53g	6%
Protein	18.55g	37%
Vitamin C	20.7mg	34%
Iron	1mg	5%
Calcium	38.7mg	4%

Amount Per 100 g
Calories	66.29 Kcal (278 kJ)
Calories from fat	10.67 Kcal
		% Daily Value*
Total Fat	1.19g	5%
Cholesterol	16.19mg	15%
Sodium	254.61mg	30%
Potassium	155.1mg	9%
Total Carbs	7.06g	7%
Sugars	0.39g	4%
Dietary Fiber	0.53g	6%
Protein	6.47g	37%
Vitamin C	7.2mg	34%
Iron	0.3mg	5%
Calcium	13.5mg	4%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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