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Tex-Mex Chicken with Black Beans & Rice Recipe

Tex-Mex Chicken with Black Beans & Rice Recipe

“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 YIELD: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 instant 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

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.

Nutritional Facts

1 each: 590 calories, 26g fat (12g saturated fat), 139mg cholesterol, 1461mg sodium, 46g carbohydrate (5g sugars, 4g fiber), 38g protein .

Reviews for Tex-Mex Chicken with Black Beans & Rice

Sort By :
MY REVIEW
pajamaangel
Reviewed Aug. 1, 2016

"This was good, but next time I will definitely add some jalapeno or something to kick up the heat. I thought this would be spicy, but was disappointed. I actually used meat from the drumstick instead of leg quarters thrown in whole. I also added the black beans to the chicken mixture instead of the rice. It just made more sense that way."

MY REVIEW
drt531
Reviewed Oct. 19, 2015

"This is phenomenal! I modify it just a bit and use chicken breasts, as we prefer white meat. And, I double the soups so it makes extra sauce and I add the black beans into the cooker. It's become 1 of my husband's favorite dishes and makes great leftovers!"

MY REVIEW
justmbeth
Reviewed Nov. 5, 2014

"This was good. I thought it would be spicier but it t was quite mild, especially considering I used Rotel. Sauce was thin even after adding sour cream. I was expecting something a bit thicker. Was that the case for everyone? Next time I may add more spice and cook down the sauce to a thicker consistency."

MY REVIEW
cmtmal
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
po511
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
lalg
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
margehartman
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
rodpauley
Reviewed Dec. 8, 2011

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

MY REVIEW
Kitchen Dweller
Reviewed Apr. 22, 2011

"I could not find "Mexican diced tomatoes" so I used Red Gold diced tomatoes with chipotle peppers. I used skinless, boneless chicken breasts instead of the leg quarters and added the minced fresh cilantro and juice from 1/2 fresh lime to the rice. It was spicy but both my hysband and I liked it."

MY REVIEW
shelly1042
Reviewed Apr. 3, 2011

"Absolutely Delicious!!!!!!!!!"

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Wine Pairings

Sweet White Wine

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