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Tex-Mex Chicken with Black Beans & Rice

 Tex-Mex Chicken with Black Beans & Rice
“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
6 ServingsPrep: 15 min. Cook: 7 hours


  • 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


  • 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.
  • Prepare rice according to package directions. Stir in beans; heat
  • through.
  • Remove chicken from cooking juices; stir sour cream into cooking
  • juices. Serve chicken with rice mixture and sauce. Sprinkle servings

2 of 2

Tex-Mex Chicken with Black Beans & Rice (continued)

Directions (continued)

  • with cheese, tortilla chips and cilantro. Yield: 6 servings.
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.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.