“Super easy, time saving and perfectly tasty, this Crock-Pot Southwest Chicken Chili and Cilantro Lime Rice is the perfect meal for a special gathering or just whenever."
▢ 2 lb chicken breast , boneless, skinless
▢ 1 small red onion , cubed
▢ 1 medium , red or green, bell pepper, cubed
▢ 3 cloves of garlic , minced
▢ 1 tablespoon chopped cilantro
▢ 15 oz can black beans
▢ 15 oz can tomato sauce
▢ 8 oz can sweet corn
▢ 1 teaspoon chili powder
▢ 1 teaspoon ground cumin
▢ 2 teaspoons salt
▢ ½ teaspoon ground black pepper
▢ ½ teaspoon crushed red pepper
For the Cilantro Lime Rice
▢ 3 tablespoons vegetable oil
▢ 1 ½ teaspoon salt
▢ 4 cups water
▢ 3 cups white rice
▢ 2 tablespoons chopped cilantro
▢ juice of half a lime , freshly squeezed
1. Place the chicken, onion, bell pepper, garlic, cilantro, beans, tomato sauce, corn, chili powder, cumin, salt, black pepper and red pepper in the slow cooker. Cover and cook for about 4 and ½ hours on high or 8 hours on low.
4. When the water begins to boil, add the rice. Let simmer, stirring occasionally, until it absorbs all the water. Cover the pot and bring the heat to low. Let rice cook for about 30 minutes.