Sunday, May 24, 2009

Crockpot Mexican night


Saucy Chicken, Rice and Bean Ensemble
  • 2-3 chicken breasts
  • 1 cup green enchilada sauce (I used green salsa verde)
  • 1 can red enchilada sauce
  • 1/3 c. brown sugar
  • 1 c. rice, uncooked
  • 1/2 can black beans (or the whole thing if you want more)
  1. Combine all ingredients except rice in a crockpot.
  2. Add rice halfway through cooking time and finish cooking.
  3. I cooked on high for 4 hours and added rice after about 2 hours. Serve in tortillas (please the uncooked kind!) or over chips with cheese and sour cream.
  4. The beans and rice bulked it up, along with the sauce. It was really good and we enjoyed leftovers the next day.
You can also make this on the stovetop if you want to use canned chicken and already cooked rice. We found a really good dressing we love- jalapeno ranch by Litehouse in the produce refrigerated section. Cheapest at Walmart. Great in place of sour cream, but also good over salad and with carrots dipped in.

1 comment:

Cristina said...

Can't wait to try, crockpot cooking is great when it's hot and you don't want to use the oven.