https://www.copymethat.com/r/PnceZpyjo/crock-pot-salsa-chicken-with-re-fried-be/
55762273
Z83P787
PnceZpyjo
2024-08-16 17:05:41
Crock-Pot Salsa Chicken With Re-fried Beans and Mexican Rice
![](https://cdn.copymethat.com/media/recipe-20200322042504618602xbptj.jpg)
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The salsa chicken is a great shredded chicken base to use in a variety of things - tacos, burrito bowls, enchiladas, quesadillas, etc. One thing I love (and hate) is how many servings it makes, so it's very easy to get tired of this if you make the full recipe.
The rice is top notch. My favorite mexican rice recipe ever. Others have said it's possibly too tomato-ey
The rice is top notch. My favorite mexican rice recipe ever. Others have said it's possibly too tomato-ey
Servings: 12
Servings: 12
Ingredients
- subheading: For Chicken:
- 2 lbs boneless skinless chicken breast
- 2 cups salsa
- 2 cans corn
- 2 cans black beans
- 1 can diced tomatoes
- 2 tsp chili powder
- 2 tsp garlic powder
- 2 tsp cumin
- 1 tsp cayenne pepper (optional, this makes it hotter)
- 2 tablespoons fresh lime juice (1 lime)
- subheading: For Re-fried Beans:
- note: Usually double this to match the output of the salsa chicken, but cooked in batches when needed
- 1 tablespoon extra-virgin olive oil
- ½ cup finely chopped yellow or white onion (about ½ small onion)
- ¼ teaspoon fine sea salt
- 2 cloves minced garlic
- ½ teaspoon chili powder
- ¼ teaspoon ground cumin
- 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)
- 1 tablespoon lime juice (about ½ medium lime), to taste
- subheading: For the Mexican Rice:
- note: Usually double this to match the output of the salsa chicken, but cooked in batches when needed
- 2 tablespoons Vegetable or Canola Oil
- 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)
- 2 cups warm water (use less for less wet rice. 1 ¾ cups?)
- 1 teaspoon chili powder
- 2 teaspoons Calde de Tomate tomato bouillon (or chicken bouillon)
- 1.5 teaspoons minced garlic
- subheading: For Serving:
- 1 jar salsa
- Monterrey Jack Shredded Cheese
- 12 Medium tortillas
Steps
- 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.
- 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.
- 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.
Notes
- I always add hot salsa, but without the cayenne pepper, it doesn't add much heat. To get hotter, add more cayenne pepper.