‹ Back to Tex-Mex Chicken with Black Beans & Rice

Print Options

Tex Mex Chicken With Black Beans Rice Exps Chkbz18 82324 C10 25 5b 4

Tex-Mex Chicken with Black Beans & Rice

TOTAL TIME: Prep: 20 min. Cook: 5 hours YIELD: 6 servings.
I came up with this Tex-Mex recipe for my sister who just got her first slow cooker. It’s a delicious go-to recipe for busy days. —Elizabeth Dumont, Boulder, Colorado

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 chiles
  • 1 cup uncooked instant rice
  • 1 cup canned black beans, rinsed and drained
  • 1 cup sour cream
  • 1 cup 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, chiles and remaining taco seasoning; pour over chicken. Cover and cook on low for 5-7 hours or until chicken is 165° and 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.

Nutrition Facts

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

© 2024 RDA Enthusiast Brands, LLC