Slow Cooked Fiesta Chicken & Rice Bowls

by REN ZHANG
Ingredients
For the Chicken
  • 10 oz can enchilada sauce or make your own
  • 4 oz can chop green chilies
  • 1/2 cup chicken stock
  • 2 tsp ground cumin
  • 1/2 tsp salt
  • 1 lb chicken
  • 1 cup onion chopped
Pico de Gallo
  • 2 medium tomatoes deseeded and diced
  • 1 small jalapeno diced very finely
  • 2 tsp garlic crushed
  • 1/4 cup onion diced very finely
  • 1/4 cup cilantro minced
  • 1 lime juiced
  • Salt and pepper to taste
To Serve
  • 2 9.9oz packages Veetee Dine In Whole Grain Brown Rice
  • 1/2 cup cotija cheese crumbled
  • 1 avocado cubed
  • 14 oz can black beans
Directions
For the Chicken
  1. Blend the enchilada sauce, chilies broth, cumin and salt in a bowl.
  2. Add the chicken to your slow cooker, cover with the onions.
  3. Pour the enchilada sauce mixture over the top of the chicken and onions, and move around gently to ensure the chicken is covered.
  4. Cover, and cook chicken in slow cooker on high for 3 hours, or low for 5 hours.
  5. Remove chicken and let cool slightly. Reserve the sauce.
  6. Slice the chicken, ready for serving.
For the Pico de Gallo
  1. Combine all ingredients in a bowl, and test for seasoning (adjust if necessary)
To Serve
  1. Heat the Veetee Dine In Rice according to package directions. If desired, mix some of the reserved sauce from the chicken with rice.
  2. Heat black beans to the desired temp.
  3. Build your bowl: Rice, black beans and chicken.
  4. Pour extra sauce over the top (if desired).
  5. Top with pico de gallo, cotija, avocado, and extra lime wedges.
  6. Devour.
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