4 boneless skinless chicken thighs (about 1 1/2 lbs)
1 (14 oz) can of black beans, rinsed and drained
1 1/2 cups
salsa (plus more
for serving, if needed)
1 bay leaf
1 tsp cumin
1 tsp garlic salt
1 green or red bell pepper
1 medium onion
1 Tbsp olive oil
Salt and pepper
Fresh lime juice
each thigh into 4 pieces. Place on the bottom of the slow cooker.
Sprinkle with a little salt and pepper.
Place beans, rice, water, salsa, bay leaf, cumin, and garlic salt in the
Cover and cook on LOW for 3-5 hours or until rice is cooked through.
Add extra salsa, if needed.
a pan on the stove, heat up the olive oil over medium high heat. While
oil is heating, slice the onions very thin and slice the bell peppers to
desired thickness. When the oil is hot, carefully add in the onions.
Cook for about 5 minutes, stirring often. Add in the bell peppers
until they are cooked to desired doneness (probably for another 5 minutes).
Scoop rice and chicken into bowls and top with onions/green peppers.
Salt and pepper to taste. Add fresh lime juice to taste. Top
with desired amount of cheese and a dollop of sour cream, if desired.