October 17, 2009

Chicken Salsa and Rice

This is made in the crockpot. I told you I loved my crockpot! If you don't have one it's pretty easy to adapt to the stove. My family snarfs this up and we rarely have leftovers.

2 to 4 boneless, skinless chicken breasts
1 can corn, drained
1 can black beans, rinsed and drained (or the equivalent homemade)
1 1/2 c. salsa
2 cloves garlic, minced or 2 tsp. minced garlic from a jar
1 tsp. cumin
salt and pepper to taste
8 oz. cream cheese, cut into cubes - low fat works fine, but I like the regular one better
hot cooked rice - white or brown, whatever your kids will eat

Toss all the ingredients into the crock pot except for the cream cheese. Cook on low for 8 hours or on high for 4 hours. About 30 minutes before you want to eat, stir in cubed cream cheese and turn off heat. Let it sit while you make the rice and yell at the kids to set the table. Stir it right before serving.

For my family I use two chicken breasts because a) I'm trying to use less meat and b) it's cheaper. You can cut the chicken into bite-sized pieces before you put it in the crockpot or you can throw it in completely frozen and shred it before serving. You could add another can of corn or beans to make it a little thicker and/or make up for less chicken. I also think this would work well without chicken entirely. Hmm...that will be my next experiment. This works really well on pasta too, or over chips or in a tortilla like a burrito/enchilada thing.

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