Cilantro Lime Salsa Chicken Rice Bowl
Serves 1
Directions
- 1Add chicken thighs to the bottom of the crock pot and spread them out evenly.
- 2Cover them in your favorite taco seasoning.
- 3Add corn, rinsed and drained black beans, and a jar of restaurant-style salsa.
- 4Mix all together until it's beautifully combined.
- 5Put the lid on and set it to low for 3 to 5 hours.
- 6Get a saucepan, add some avocado oil, and a minced garlic clove.
- 7Saute that for a minute or two before you add one cup of washed rice.
- 8Toast that up for a minute or two, and then add 1 1/2 cups of chicken broth or water.
- 9Bring that up to a boil, turn it down to a simmer, put the lid on it, and just let it simmer for 10 to 15 minutes or until all that water is absorbed into that rice.
- 10Take it off the heat and let it sit for 10 more minutes.
- 11Take the lid off, fluff it up, add the juice of one lime, a handful of finely chopped cilantro, and some garlic salt too if you've got it.
- 12Stir that in really well, and then just grab a bowl and fill that bowl up.
- 13Check on your chicken with a fork. If it just falls apart and you can't pick it up, it's done.
- 14Put it in a bowl all of it in the bowl, shred it, and put it back in the crock pot.
- 15Mix it all up, get it really covered in those juices, and then just put the lid back on for about 10 minutes.
- 16After that 10 minutes, take the lid off and bring that bowl of rice back in.
- 17Cover it with chicken and veggies and sprinkle some shredded cheese.
- 18Get a fork and scoop up a big old bite of this, and then put the whole thing in your mouth.
Ingredients
- chicken thighs
- tablespoons taco seasoning
- 2 cups frozen or fresh corn
- 1 can black beans
- 1 jar restaurant-style salsa
- avocado oil
- minced garlic clove
- 1 cup rice
- 1.5 cups chicken broth or water
- 1 lime lime juice
- handful cilantro
- garlic salt
- shredded cheese
Equipment
crock potsaucepan
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