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Tex-Mex Chicken with Black Beans & Rice Recipe
Tex-Mex Chicken with Black Beans & Rice Recipe photo by Taste of Home

Tex-Mex Chicken with Black Beans & Rice Recipe

Publisher Photo
“I came up with this recipe for my sister who just got her first slow cooker and cooks mostly by throwing canned goods into a pot. It’s a delicious go-to recipe for busy days.” —Elizabeth Dumont, Boulder, Colorado
TOTAL TIME: Prep: 15 min. Cook: 7 hours
MAKES:6 servings
TOTAL TIME: Prep: 15 min. Cook: 7 hours
MAKES: 6 servings

Ingredients

  • 6 chicken leg quarters, skin removed
  • 1 envelope taco seasoning, divided
  • 1 can (14-1/2 ounces) Mexican diced tomatoes, undrained
  • 1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
  • 1 large onion, chopped
  • 1 can (4 ounces) chopped green chilies
  • 1 cup uncooked Minute® White Rice
  • 1 cup canned black beans, rinsed and drained
  • 1 container (8 ounces) sour cream
  • 1 cup (4 ounces) shredded cheddar cheese
  • 1-1/2 cups crushed tortilla chips
  • Minced fresh cilantro

Nutritional Facts

1 serving equals 590 calories, 26 g fat (12 g saturated fat), 139 mg cholesterol, 1,461 mg sodium, 46 g carbohydrate, 4 g fiber, 38 g protein.

Directions

  1. Sprinkle chicken with 1 tablespoon taco seasoning; transfer to a 5- or 6-qt. slow cooker. In a large bowl, combine the tomatoes, soup, onion, chilies and remaining taco seasoning; pour over chicken. Cover and cook on low for 7-9 hours or until chicken is tender.
  2. Prepare rice according to package directions. Stir in beans; heat through.
  3. Remove chicken from cooking juices; stir sour cream into cooking juices. Serve chicken with rice mixture and sauce. Sprinkle servings with cheese, tortilla chips and cilantro. Yield: 6 servings.
Originally published as Tex-Mex Chicken with Black Beans & Rice in Simple & Delicious April/May 2011, p35

Nutritional Facts

1 serving equals 590 calories, 26 g fat (12 g saturated fat), 139 mg cholesterol, 1,461 mg sodium, 46 g carbohydrate, 4 g fiber, 38 g protein.

Sweet White Wine

Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.

Reviews for Tex-Mex Chicken with Black Beans & Rice

AVERAGE RATING
   (8)
RATING DISTRIBUTION
5 Star
 (7)
4 Star
 (0)
3 Star
 (1)
2 Star
 (0)
1 Star
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MY REVIEW
Reviewed Mar. 26, 2012

It was spicy and had a lot of flavor. I didn't use the chips and I used two cans of Rotel for tomatoes. I will be making this one again.

MY REVIEW
Reviewed Mar. 26, 2012

The chicken was tender & juicy and the dish was spicy and flavorful. I actually cooked canned pinto and kidney beans with the chicken and it turned out wonderful.

MY REVIEW
Reviewed Mar. 22, 2012

This was so good to come home to after a long day of work and running the kids around, needless to say it was all gone no leftovers.

MY REVIEW
Reviewed Mar. 16, 2012

This was wonderful. I didn't even use the sour cream or cilantro and my sweetie said it was awsome!

MY REVIEW
Reviewed Dec. 8, 2011

I would like to make this...but, I don't have a slow cooker

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