May 3, 2009

Chicken Black Bean Tacos with Spanish Rice

Chicken Black Bean Taco Filling
6-8 chicken tenders
1 cup chicken broth
1 cup salsa or taco sauce
1 can corn, drained
1 can black beans, drained

Cook above in crockpot all day. Remove chicken and shred; return to pot. It may still be a bit runny, depending on how much the shredded chicken thickened it up. Serve in tortillas with shredded cheese, sour cream, etc. Can serve Spanish Rice on the side OR do what we do and put some on the tortilla, making a burrito. We love this meal, and it usually makes plenty for 2-3 days.

Spanish Rice
1 cup rice
1 tbsp. oil
salt, pepper
1/4 tsp. garlic powder or 1 garlic clove
2 c. chicken broth
1/2 c. tomato sauce

Brown rice in oil lightly. Add seasonings, chicken broth, and tomato sauce. Bring to a boil, cover, and let simmer for 20-25 minutes.

1 comment:

Chandie said...

Made this last night for dinner Stace. My kids DEVOURED it! :)

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