What you need:
- Chicken breasts
- 1 (16 oz.) jar salsa
- 1 can black beans, drained
- 1/2 lb. frozen corn
- 1 tbsp. chili powder
- 1/2 tbsp. cumin
- 1/2 tbsp. minced garlic
- 1/2 tsp. dried oregano
- 1/4 tsp. cayenne pepper
- 1/4 tsp. salt
- Pepper
- 2 cups dry rice
- 8 oz. shredded cheddar
Directions:
- Put everything except the rice and cheese into a slow cooker; stir. Cook on low for 6 to 8 hours or on high for 4 to 6 hours, until chicken can be shredded easily.
- Prepare rice (according to directions - I use Minute rice) right before serving.
- Shred chicken and stir again.
- Serve chicken over rice and top with cheese.
Recipe from Budget Bytes