This is by far one of my favorite things I’ve ever had for dinner! When we were in Sea World back in February we had a similar dish there. The bowl started out with rice and beans, then you can choose which meat you wanted and vegetables. We really enjoyed it so I decided to make up my own recipe. I decided to make it a crock pot recipe to make it simple and quick. I’ve made this twice so far and will be making this often for now on! It tastes amazing, is quick and is an inexpensive dinner. What more could you want?
The crock pot recipe I came up with consists of chicken, diced onion, taco seasoning, a can of Rotel, corn and beans. It tastes amazing! You can also use this same mixture for tacos, quesadillas, burritos etc. I know I will be soon. For the burrito bowls I made a delicious lime cilantro rice and topped that with the chicken mixture, pico de gallo and guacamole. The flavors were outstanding! I’d say what really makes this dish so amazing is the pico de gallo. Remember this tastes best when made a day in advance.
Another thing I love about this recipe is you can easily change it up. You can omit the corn or add another can of beans and you can use whatever type of beans you like. I used black but pinto or kidney beans would be great too! This is also a great dish to feed a crowd because it makes a lot. We are loving having this for leftovers this week. Also, if you need to save time you can make rice in your rice cooker then just add chopped cilantro or/and lime juice. I hope you enjoy!
Love to be in the Kitchen Original Recipe
1 1/2 lbs. chicken breasts (can be frozen)
1 can Rotel (14.4 oz.)
1 medium onion, diced
1 packet taco seasoning (or homemade)
1/4 cup water
8-12 oz. frozen corn (or 1 can of corn)
1 can (14.5 oz.) black beans (or 2 two cans)
Place chicken, Rotel and diced onions in crock pot. Mix water and taco seasoning together and pour over the chicken. Cook on low for 8-10 hours or high for 6 hours. 30 minutes to an hour before serving, shred the chicken then add the corn and beans.
Cilantro Lime Rice
Recipe adapted from Closet Cooking
2 tablespoons oil
1 medium onion, chopped
2 cloves garlic, minced
2 tsp. salt
2 cups long grained rice
4 cups water
2 handfuls cilantro, chopped
1 lime, juice and zest (add 2 limes if you want a stronger lime flavor)
Heat the oil in a large saucepan with a tight fitting lid. Add the onion and saute until tender, about 5 minutes. Add the garlic and saute until fragrant, about 1 minute. Add the rice and toast in the oil for a few minutes. Add the water and salt, bring to a boil, reduce the heat and simmer, covered until tender, about 20 minutes. Remove from the heat and mix in the cilantro, lime juice and zest.