Chicken and Rice Burrito Bowl with tons of flavour.
Ingredients
- 3 chicken breasts
- 1 onion, diced
- 600 cups salsa
- 700ml cups chicken broth
- 1 packet taco seasoning
- 1 teaspoon cumin
- salt and pepper, to taste
- 750g instant rice, brown or white
- Can of black beans, drained and rinsed
- 300g cups shredded Colby jack cheese
- Optional toppings of sour cream or guacamole
Method
- Place chicken and diced onion in slow cooker and add broth, salsa, taco seasoning and cumin. Cover and cook on LOW for about 4 hours or until chicken is cooked.
- Remove cooked chicken and shred with two forks. Add chicken back to slow cooker.
- Turn slow cooker to HIGH and add instant rice and beans. Stir. Cover and cook for about 40 minutes until rice is tender and liquid reduced.
- Top with shredded cheese, cover and cook for a few minutes longer until cheese is melted.
- Serve in a bowl with desired toppings.
Source
https://www.thecountrycook.net/crock-pot-chicken-and-rice-burrito-bowl/