The crockpot chicken recipe is a super easy repeat over here! And this is how I prefer making the Jasmine RIce.
A QUICK NOTE
Make the slow cooker chicken and rice using the linked recipes above, then prepare the veggie mix while they cook. The salsa brings the flavor, so choose a mild one for the kids and add heat to your own bowl.
INGREDIENTS
1 tablespoon olive oil
1 medium onion, sliced
2 bell peppers, sliced
1 zucchini, sliced
2 teaspoons taco seasoning
½ teaspoon cumin
Salt and black pepper, to taste
2 (15.5-ounce) cans black beans or beans of choice, drained and rinsed
2 cups corn
2 cups salsa (I used mango habanero)
Jasmine rice, for serving
Cilantro or other fresh herbs, optional, for garnish
DIRECTIONS
1. Make the slow cooker chicken using the recipe linked above. It cooks for about 4 hours on high.
2. Cook the jasmine rice using the linked pressure cooker recipe, or prepare another grain according to its package directions.
3. Add the olive oil, onion, and bell peppers to a large skillet. Cook over low heat for about 5 minutes while you wash and slice the zucchini.
4. Add the zucchini to the skillet. Increase the heat to medium, add the taco seasoning and cumin, and season with salt and black pepper to taste. Sauté for another 3–5 minutes, until the vegetables are tender.
5. Stir in the drained beans and corn. Add the salsa and cook until heated through and bubbly.
6. Serve the vegetables and chicken over rice. Garnish with cilantro or other fresh herbs, if desired.
