Slow-Cooker Chicken Corn Black Bean & Rice
Ingredients
- 2 cups unsalted chicken broth
- 4 tablespoons tomato paste ¼ cup
- 2 teaspoons ground cumin
- 2 teaspoons chopped garlic
- 1 ½ teaspoons paprika
- ¼ teaspoon ground cayenne pepper or to taste
- ½ teaspoon ground pepper
- 1 ½ pounds boneless skinless chicken Breasts trimmed and cut into 2-inch pieces
- 1 15 ounce can no-salt-added black beans, rinsed
- 1 15 ounce can corn kernels
- 20 oz precooked rice See Note
- 1 cup chopped fresh cilantro divided
- Cotija cheese and lime wedges for serving
Instructions
- Combine broth, tomato paste, cumin, garlic, paprika, cayenne, pepper and salt in a 6-quart crockpot (slow cooker). Add chicken, beans and corn. Cover and cook on Low until the chicken is cooked through, about 3 hours.
- Increase heat to medium-low. Gently stir in rice and 3/4 cup cilantro. Cover and cook until heated through, about 8 minutes.
- Serve topped with the remaining 1/4 cup cilantro, cotija and lime wedges, if desired.
Notes
In a pinch you can use 2 (10 oz) packages of frozen rice. You can also use uncooked rice. To make this with raw rice you will need 6.5 oz of dry rice. Add the rice in the last 45 minutes of cooking. 10 minutes before it’s done add in the cilantro and give it a quick stir to combine. If using frozen rice, add in the last 15 minutes of simmer with the cilantro. Top with cilantro, cotija, and lime wedges and enjoy!