Southwest Chicken with Black Beans and Rice

It's no secret how much I love to cook with my crockpot.  On busy days, I find it to be the best little kitchen helper around.  On cold days, I find it to be a comfortable warmth.   During the summer, I find it to be the easiest way to serve my family without heating up the kitchen.  It really is the perfect appliance.

Using only things I have on-hand, I've just created a "new" recipe and it's cooking slowly as I mark other things off of my list today.  I can't wait to eat it later.

Southwest Chicken with Black Beans and Rice

1/2 cups broth -- I added 1 teaspoon of Poultry Seasoning and 2 teaspoons of L.B. Jamison's Ham Flavored Soup Base to boiling water.  Chicken or Veggie Broth would have been fine, too.
2 teaspoons Cumin
2 teaspoons Oregano
1 teaspoon Onion Powder
1 Tablespoon Chili Powder
1/4 teaspoon Cayenne Pepper
1 can petite diced tomatoes
1 garlic clove, minced
1 can water
1 cup rice
1 1/2 cups black beans (best to use canned black beans, drained -- or else everything turns purple)
Chicken breasts

After spraying my crockpot with non-stick spray, I mixed the broth, seasonings, tomatoes, garlic, and water all together in the base.  I stirred in rice and beans.  Put frozen chicken breasts on top.  Cook on low for 5 - 6 hours.  Shred chicken in rice.  Serve with a green salad and side of corn.


That's my invention of the week.  I hope you enjoy as much as we do.

I'm linking up with my friend Lisa at Home to 4 Kiddos.  Hop on over and try a new recipe today.

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