Crock-Pot Salsa Chicken With Re-fried Beans and Mexican Rice

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

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

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