Spicy Mexican Chicken and Rice
2 chicken breasts, seasoned to your liking
2 cups white rice
1 (16 oz.) can drained corn
1 (16 oz.) can drained pinto beans
2 green chilies, chopped
2 cups low-sodium chicken broth
- 1 (16 oz.) jar of Rivera's Family Recipe™ Salsa — mild, medium, or hot
Season chicken breasts to your liking.
Add seasoned chicken, corn, pinto beans, diced green chilies, chicken broth, and Rivera's Salsa into a crockpot. Let cook on low for 5-6 hours.
Once the chicken is fully cooked, add rice.
Serve in a bowl once rice is tender and enjoy!