Black Beans and Rice

This recipe was submitted by Margarette A. Mills from Ashland, KY on 2/1/2010.

Margarette A. Mills had this fun fact about the Black Beans and Rice recipe to share:
Easy, Hearty, and Tasty on a Cold Day.

Ingredients

1 Can Drained Black Beans
2 Cans Whole Kernal Corn
1 Jar Thick/Chunky Salsa
6 Boneless, Skinless Chicken Breasts
1 Cup Shredded Cheddar Cheese

Cooking Instructions

In a 3-1/2- to 5-quart slow cooker, mix together the black beans, corn, and 1/2 cup of the salsa. Top with the chicken breasts and then pour the remaining 1/2 cup salsa over the chicken. Cover and cook on HIGH for 2 1/2 to 3 hours, or until the chicken is tender and white throughout. Do not overcook or the chicken will be dry. Sprinkle cheese on top; cover and cook until the cheese melts (about 5 to 15 minutes).

Servings

6

Nutritional Information

None available.

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