This is my favorite slow cooker’s recipe, which takes less than five minutes and then rewards you at the end of the day for an exquisite and healthy dinner. These bowls are filled with chili-spiced brown rice, black beans, corn, and yes, tender chili bites. Everything is cooked right in the pot, so you only have to prepare a bowl and sprinkle with cheese.
I use my little three-quarter slow cooker to make this recipe. It is just large enough to fit everything in one go and allows the rice to grow while it cooks. If you have a bigger, slow boiler, I ‘d suggest you double the recipe and freeze half on any other food. Besides how easy it is to produce, one of the best things about this recipe is the blend of all tastes and ingredients while cooking. The chicken cooks are absorbed by the rice in a cumin-rich tomato broth. The deep seasoned and spicy aroma finishes each dough.
Ingredients:
1 to 1 1/2 lbs of chicken breasts or chicken thighs (boneless and skinless), or a mix of both parts
1 (14.5-oz) can of diced tomatoes
1 cup low-sodium chicken broth, add more as needed
2 teaspoons chili powder
2 teaspoons salt
1 teaspoon ground cumin
1 (15-oz) can of black beans, drained and rinsed
1 cup uncooked brown rice
1 cup frozen corn kernels
Optional toppings: shredded cheese, chopped cilantro, sour cream, diced avocado, salsa, hot sauce, diced green onions shredded lettuce
Directions:
In a 2 1/2 to 3 1/2-quarter slow cooker, combine chicken, tomatoes diced and their juice, chicken broth, chili powder, salt, and cumin. Make sure that the chicken has liquid covered, and add extra spread if necessary. Cut and cook for 3 to 4 hours on the LOW setting.
Uncover the beans, rice, and corn, and stir in them. On the low setting, cover and continue to cook for 3 to 4 hours. Check the rice regularly during the last hour of cooking and mix once and twice to ensure that the rice is cooked evenly and if the mixture seems dry add more chicken broth. Cooking occurs when the rice is tender — but the liquid remains in a slow cooker, uncover and cook at the high level to allow the liquid to evaporate.
To cut the chicken into pieces of bite use 2 forks. You can do this by mixing it into the rice, or you can put the chicken into a clean cutting board if you prefer to keep separate. Add more salt or other seasonings if necessary. Serve burrito bowls with a range of toppings.
Ingredients
- 1 to 1 1/2 lbs of chicken breasts or chicken thighs (boneless and skinless), or a mix of both parts
- 1 (14.5-oz) can of diced tomatoes
- 1 cup low-sodium chicken broth, add more as needed
- 2 teaspoons chili powder
- 2 teaspoons salt
- 1 teaspoon ground cumin
- 1 (15-oz) can of black beans, drained and rinsed
- 1 cup uncooked brown rice
- 1 cup frozen corn kernels
- Optional toppings: shredded cheese, chopped cilantro, sour cream, diced avocado, salsa, hot sauce, diced green onions shredded lettuce
Instructions
In a 2 1/2 to 3 1/2-quarter slow cooker, combine chicken, tomatoes diced and their juice, chicken broth, chili powder, salt, and cumin. Make sure that the chicken has liquid covered, and add extra spread if necessary. Cut and cook for 3 to 4 hours on the LOW setting.
Uncover the beans, rice, and corn, and stir in them. On the low setting, cover and continue to cook for 3 to 4 hours. Check the rice regularly during the last hour of cooking and mix once and twice to ensure that the rice is cooked evenly and if the mixture seems dry add more chicken broth. Cooking occurs when the rice is tender — but the liquid remains in a slow cooker, uncover and cook at the high level to allow the liquid to evaporate.
To cut the chicken into pieces of bite use 2 forks. You can do this by mixing it into the rice, or you can put the chicken into a clean cutting board if you prefer to keep separate. Add more salt or other seasonings if necessary. Serve burrito bowls with a range of toppings.
