Crock-Pot Southwest Chicken Chili and Cilantro Lime Rice
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.
Servings: 8 servings
Calories: 543kcal
Ingredients
- 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
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon crushed red pepper
For the Cilantro Lime Rice
- 3 tablespoons vegetable oil
- 1 1/2 teaspoon salt
- 4 cups water
- 3 cups white rice
- 2 tablespoons chopped cilantro
- juice of half a lime , freshly squeezed
Instructions
- 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 1/2 hours on high or 8 hours on low.
- Once cooked, carefully shred the chicken inside the pot using two forks.
- For the rice, place vegetable oil, salt and water into a pot over medium heat.
- 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.
- After the 30 minutes have past, add the cilantro and lime juice. Stir to combine and cover for and additional five minutes.
- Serve the rice warm into a bowl and top with Southwest Chicken Chili. Sprinkle cilantro leaves for garnish.
Nutrition
Calories: 543kcal | Carbohydrates: 78g | Protein: 35g | Fat: 9g | Saturated Fat: 5g | Cholesterol: 73mg | Sodium: 1498mg | Potassium: 937mg | Fiber: 7g | Sugar: 4g | Vitamin A: 395IU | Vitamin C: 7mg | Calcium: 58mg | Iron: 3mg