Tuesday, February 12, 2008

Fajita Rice Bowl

This one is a favorite of our family and guests. It is easily adjusted to feed more people (like missionaries that eat and eat) and doesn't require much prep during the dinner crunch. My brother-in-law called it a glorified poor mans dinner.

2-3 Chicken breasts
½ cup water
1-2 T. Taco or Fajita seasoning
Put together in crock pot and cook on High for 3-4 hours, until chicken is tender and shreds easily.

Half hour before desired eating time:

Cook rice as directed on package. (1 ½ -2 cups uncooked)

In another sauce pan mix:
1 can black beans, drained
1 can corn, drained
12 oz jar of Tomato Salsa of desired heat
Simmer mixture over medium heat until the rice is done cooking. Meanwhile shred chicken in the water/spice mixture left in the crock pot (the chicken with soak up some of the water when shredded).

To serve pile the chicken and the bean mixture on top of rice in individual bowls. Serve with cheese, sour cream, and diced avocado

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