I give all credit for this recipe to my friend Virginia, who totally inspired me to make this yummy dish – Mexican Chili Over Rice. It is easy – yummy – and healthy. A total winter meal win in my book! Make sure you pin this favorite for when you are short on time for dinner!
MEXICAN CHILI OVER RICE
- 4 small chicken breasts (or 2-3 large chicken breasts)
- 2 cans of beans (I used black beans and chili beans)
- 2 cans of diced tomatoes
- 1 can of corn
- 1 can (8 oz) of tomato sauce
- Mexican or Taco Seasoning (I used Cumin, Chili Powder, Garlic Powder, Seasoned Salt, Salt and Pepper)
Place chicken breasts in slow cooker and top with all other ingredients. Cook on high for 4-6 hours, or on low for 8-10 hours. Serve with rice and crusty bread!
Can it be easier than that?