Mexican Rice Dish

  • 3-4 boneless skinless cooked chicken breasts
  • 1 large can Organic cut tomatoes
  • 2 cups of fresh salsa
  • ½ of water or ½ c. chicken broth
  • 1 cup frozen corn
  • 1 c, sliced fresh mushrooms
  • 1 can black beans

Bake 3-4 Chicken breasts halves in oven. Cut into chunks add with remaining ingredients.
Slow cook in crock pot for 3-4 on low or heat on stop top and simmer for 30 minutes.
Serve over brown rice, Sprinkle grated cheddar cheese on top

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