Salsa Chicken & Rice

 5 stars! This one tastes restaurant worthy. It's really easy too. The secret ingredient in this recipe is the cilantro - don't leave it out!

Salsa Chicken & Rice

• 1.5 Ibs. chicken breasts
• 1 - 16 ounce jar salsa
• 1 - 15 ounce can black beans, drained
• 1 - 15 ounce can corn
• 1 tbsp. chili powder
• 1/2 tbsp. cumin
• 1/2 tbsp. minced garlic
• 1/2 tsp dried oregano
• 1/4 tsp. cayenne pepper
• 1/4 tsp. salt
• cracked pepper to taste
• 2 cups dry rice
• 8 ounce shredded cheddar cheese
• cilantro

Add everything except the rice, cheese, and cilantro to slow cooker or pot along with 1/4 cup water. Give everything a good stir and make sure chicken is covered in the mixture.

If using slow cooker cook on low for 8 hours.

Near end of the cooking time, cook 2 cups of rice. stir with a fork and shred chicken (it should be super tender and shred easily). Build the taco bowls by placing rice on the bottom, then the taco chicken mix, shredded cheese and fresh cilantro.