Servings: 12

For Chicken: subheading: For Chicken:
2 lbs boneless skinless chicken breast 2 lbs boneless skinless chicken breast
2 cups salsa 2 cups salsa
2 cans corn 2 cans corn
2 cans black beans 2 cans black beans
1 can diced tomatoes 1 can diced tomatoes
2 tsp chili powder 2 tsp chili powder
2 tsp garlic powder 2 tsp garlic powder
2 tsp cumin 2 tsp cumin
1 tsp cayenne pepper (optional, this makes it hotter) 1 tsp cayenne pepper (optional, this makes it hotter)
2 tablespoons fresh lime juice (1 lime) 2 tablespoons fresh lime juice (1 lime)
 
For Re-fried Beans: subheading: For Re-fried Beans:
* Usually double this to match the output of the salsa chicken, but cooked in batches when needed note: Usually double this to match the output of the salsa chicken, but cooked in batches when needed
1 tablespoon extra-virgin olive oil 1 tablespoon extra-virgin olive oil
½ cup finely chopped yellow or white onion (about ½ small onion) ½ cup finely chopped yellow or white onion (about ½ small onion)
¼ teaspoon fine sea salt ¼ teaspoon fine sea salt
2 cloves minced garlic 2 cloves minced garlic
½ teaspoon chili powder ½ teaspoon chili powder
¼ teaspoon ground cumin ¼ teaspoon ground cumin
2 cans (15 ounces each) pinto beans, rinsed and drained, or 3 cups cooked pinto beans 2 cans (15 ounces each) pinto beans, rinsed and drained, or 3 cups cooked pinto beans
½ cup water (maybe more to get to the right consistency) ½ cup water (maybe more to get to the right consistency)
1 tablespoon lime juice (about ½ medium lime), to taste 1 tablespoon lime juice (about ½ medium lime), to taste
 
For the Mexican Rice: subheading: For the Mexican Rice:
* Usually double this to match the output of the salsa chicken, but cooked in batches when needed note: Usually double this to match the output of the salsa chicken, but cooked in batches when needed
2 tablespoons Vegetable or Canola Oil 2 tablespoons Vegetable or Canola Oil
1 cup dry long-grain white rice 1 cup dry long-grain white rice
8 oz can tomato sauce (the original recipe changed to 4oz for less wet rice, but I would rather cut water) 8 oz can tomato sauce (the original recipe changed to 4oz for less wet rice, but I would rather cut water)
2 cups warm water (use less for less wet rice. 1 3/4 cups?) 2 cups warm water (use less for less wet rice. 1 ¾ cups?)
1 teaspoon chili powder 1 teaspoon chili powder
2 teaspoons Calde de Tomate tomato bouillon (or chicken bouillon) 2 teaspoons Calde de Tomate tomato bouillon (or chicken bouillon)
1.5 teaspoons minced garlic 1.5 teaspoons minced garlic
 
For Serving: subheading: For Serving:
1 jar salsa 1 jar salsa
Monterrey Jack Shredded Cheese Monterrey Jack Shredded Cheese
12 Medium tortillas 12 Medium tortillas

For Chicken: subheading: For Chicken:
Put the chicken in the slow cooker. Add the salsa and spices.
Cover and cook on low for 4 to 6 hours or until chicken is tender.
Transfer chicken out and shred with forks. Return the chicken to the slow cooker and add the lime juice to taste.
For the Re-fried beans: subheading: For the Re-fried beans:
In a medium saucepan over medium heat, warm the olive oil until shimmering. Add the onions and salt. Cook, stirring occasionally, until the onions have softened and are turning translucent, about 5 to 8 minutes.
Add the garlic, chili powder and cumin. Cook, stirring constantly, until fragrant, about 30 seconds. Pour in the drained beans and water. Stir, cover and cook for 5 minutes.
Reduce the heat to low and remove the lid. Use a potato masher or the back of a fork to mash up about at least half of the beans, until you reach your desired consistency. Continue to cook the beans, uncovered, stirring often, for 3 more minutes.
Remove the saucepan from the heat and stir in the cilantro (optional) and lime juice. Taste, and add more salt and lime juice if necessary. If the beans seem dry, add a very small splash of water and stir to combine. Keep adding water and mixing until you reach the consistency you need. Cover until you’re ready to serve.
For the Mexican Rice: subheading: For the Mexican Rice:
Heat oil in a 5 quart saute pan over medium-high heat. Add rice. Cook rice, stirring constantly, for several minutes, until rice begins to turn a golden color.
Reduce heat to low to avoid spattering. Gently pour in warm water, then tomato sauce and stir. Stir in chili powder, Calde de Tomate and minced garlic. Turn heat back up to medium-high, bring to a boil, then reduce to low and cover. Simmer for 20 minutes, or until all water has been absorbed.
If it's still too wet (usually is for me), then leave uncovered and cook off the excess moisture. Stir occasionally so the rice on the bottom doesn't burn.
Turn off heat, fluff rice.

I always add hot salsa, but without the cayenne pepper, it doesn't add much heat. To get hotter, add more cayenne pepper.  I always add hot salsa, but without the cayenne pepper, it doesn't add much heat. To get hotter, add more cayenne pepper.