Black Bean, Corn & Salsa Chicken With Cilantro Lime Rice

It's great to be back in the bloggy saddle again. Last week I took a bit of a break because my sister was here visiting from San Diego. I can't tell you how much it meant to me to have her here. We have so much in common and enjoy doing so many things together when we have the chance.

The last 6 months have been a pretty difficult time for me. Then just as the new year was beginning my mother passed away. So for me it's been a roller coaster of mixed emotions.

Having my sister here was exactly what I needed. I just know 2012 will be a better year! I'm hoping and praying the new year will bring happiness, peace, patience and great things for myself and my family.

On a happier note, while my sister was here we did a lot of cooking. So I have a few new recipes to share with everyone. One dish in particular was Black Bean, Corn & Salsa Chicken. This meal was easy peasy because you just toss everything into the slow cooker and let it do its magic. Don't ya just love those types of recipes?

We served the salsa chicken on flour tortillas and paired it with a batch of Cilantro Lime Rice. I have to say this is my new favorite rice dish. If you love cilantro than you will enjoy this recipe. This rice pairs perfectly with any Mexican inspired dish and is such a nice change from traditional Spanish rice.

I couldn't help myself and kept eating serving after serving of this rice. The Salsa Chicken yields a good size batch, so I froze the leftovers for another night. I think they would make great Quesadillas or Tacos.

My sister isn't a big fan of black beans, but I am, so we came to a happy compromise. I used one can black beans and one can pinto beans to please everyone. I think this dish would be great using all black beans or substituting with pinto beans. It's really all up to you.

Everyone enjoyed this meal and gave it a thumbs up. This recipe is defiantly a keeper. Click here for the Cilantro Lime Rice Recipe.

Slow Cooker Black Bean, Corn & Salsa Chicken

Directions:
1 - 15 oz can Bush's black bean, drained & rinsed
1 - 16 oz can Bush's pinto beans, drained & rinsed,
2 - 11 0z cans Mexicorn, drained
1 - packet taco seasoning
2/3 - cup water
5 - 6 chicken breasts
1 - cup salsa
12 - flour tortillas
garnish: cut avocados, sour cream, lettuce, tomato, queso fresco or cheddar cheese.

Ingredients:
Drain and rinse beans. Add beans, mexicorn, taco seasoning, and water in crock pot and mix together until seasoning is dissolved.

Place chicken breasts on top and spread salsa on chicken. Cook on high for 4 hours or low for 6 - 8.

Remove chicken to cool. Using a fork shred meat and add back to the crock pot.

Stir to mix and cook an additional 20 minutes. Serve on flour tortillas.

Garnish with cheese, sour cream, avocado, lettuce, tomato, and salsa or hot sauce.

adapted from: six sisters

Cilantro Lime Rice

Ingredients:

1 - cup uncooked long-grain white rice

1 - tablespoon butter

1 - cloves garlic, minced

2 - teaspoons freshly squeezed lime juice

1/2 - teaspoon lime zest

2 - cups chicken broth

1 - tablespoon freshly squeezed lime juice

2 - teaspoons granulated sugar

2 - tablespoons fresh chopped cilantro

Directions:

In a saucepan add the butter and melt. Add rice and saute for 1-2 minutes until the rice is nicely coated. Add the garlic and saute for an additional minute. 

Add 2 teaspoons of lime juice, lime zest and chicken broth. Bring to a boil. Cover and cook on low 20 minutes, or until rice is tender and all the broth is absorbed. 

Remove from heat. In a small bowl, whisk together additional 1 tablespoon lime juice, sugar, and cilantro. Pour over hot cooked rice and mix in as you fluff the rice. Serve warm.

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