Slow-Cooker Southwestern Chicken with Rice and Beans

It was really hot for a few days! Now it’s reasonable out, but during the little heat wave we had, we were not only sweating it out just by being alive, but we also felt it was a good time to start painting our back porch! Naturally, the last thing I wanted to do was heat up the kitchen or spend much time dithering around preparing something. For this, a slow-cooker is ideal – it doesn’t heat up the room, and there isn’t much else you need to do other than throw the ingredients in it. It was almost too hot to eat anything in the first place, but for this, I made an exception.

The recipe comes from the always-reliable Dine and Dish. I did have to halve the recipe, since I don’t have a big enough slow-cooker to accomodate a normal-sized recipe, but it still made enough for plenty of leftovers. That also meant halving the can of tomatoes, which would leave me with an obnoxious half can. I hate the half-can. So I just bought a tomato and chopped that bad sally up. I’m also… pretty sure I had 3/4 cup of veggie stock in there, but I was getting it out of melting down some frozen stock, so I may have overdone it. My rice was a bit overdone, but I’m not sure that was so much due to the amount of liquid as the fact that the rice was on the bottom, and it was held down there by the other ingredients. So, to avoid this in future, I’m going to advise that you put it int the slow-cooker… not first. It wouldn’t need to be last, particularly since the liquid wouldn’t reach that high, but just not all the way at the bottom of the ingredients.

Slow-Cooker Southwestern Chicken with Rice and Beans

Ingredients
1/2 tbsp olive oil
1/2 lb chicken – I used skinless/boneless breast meat
3/4 cup vegetable broth
1 tsp cumin
1 tsp oregano
1/2 tbsp chili powder
a couple shakes cayenne
1 small onion, diced
a heaping 1/4 cup uncooked rice
1 15-oz can black beans, drained and rinsed
1 tomato, diced
shredded cheddar cheese, for topping

Method
Heat the olive oil in a pan over medium heat.
Brown the chicken pieces on all sides. I didn’t cut them up, but you could, why not.
Add everything but the beans and tomatoes (and the cheese, of course); don’t put the rice in absolutely first, just so it doesn’t get smooshed.
Pop the tomatoes and beans on top.
Cook on low for 4-5 hours.
Serve with the cheese over top.

Think about it! Summer is the best time to use a slow-cooker: in the winter, it’s fine to make something that heats up the whole house, whereas right now I feel unhappy having to go in the kitchen since the dishwasher is on.

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4 Responses to Slow-Cooker Southwestern Chicken with Rice and Beans

  1. I love southwest flavors, plus I love slow cooker meals — win, win!

  2. camille says:

    And I love not dying of heat exhaustion in my kitchen! Win-win-win!

  3. njna says:

    Mmm.

    Rice and beans. Ricin… beans. That would a good meal to eat during the Breaking Bad premiere. That or Funyuns.

  4. camille says:

    Oh snap. I see what you did there.

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