1 (16 oz.) jar salsa
1 (15 oz.) can black beans, drained
½ lb. (8 oz.) frozen corn
1 Tbsp chili powder
½ Tbsp cumin
½ Tbsp minced garlic
½ tsp dried oregano
¼ tsp salt
1/4 cup water
2 cups dry rice
8 oz. shredded cheddar
Add everything except the rice and cheese to the slow cooker. Mix it all together. Cover and cook on low for 8 hours. Cook the two cups of rice according to the package directions. Shred the chicken but don't remove it from the crock pot. Build the taco bowls by placing rice on the bottom, then the taco chicken mix and top with the shredded cheddar cheese.
2 cups dry rice
8 oz. shredded cheddar
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