Mexican Chicken Bowl with Veggies
The crockpot chicken recipe is a super easy repeat over here! And this is how I prefer making the Jasmine RIce.
Ingredients for the Veggie Mix:
1 tablespoon olive oil
1 medium onion, sliced
2 bell peppers, sliced
1 zucchini, sliced
2 teaspoons taco seasoning
1/2 teaspoon cumin
Salt and pepper, to taste
2 (15.5 oz) cans black beans or beans of choice
2 cups corn
2 cups salsa (I used Mango Habanero)
Jasmine rice, for serving
Instructions:
Follow the steps here for the chicken! You only need a few ingredients and cook for 4 hours in the crock pot.
Cook the rice or other grain according to package directions. I love making my rice in the pressure cooker.
Slice the onion and bell peppers. Add them to a large skillet with one tablespoon of oil and cook on low for about 5 minutes while you wash and chop the other veggies.
Wash and slice a small zucchini and add to the skillet.
Turn up the heat to medium and sprinkle the veggies with the taco seasoning and cumin. Sprinkle on salt and pepper to taste. Sauté the veggies for another 3-5 minutes until tender.
Add the corn and beans (that have been drained and rinsed), then stir well.
Mix in the salsa and heat until bubbly.
Garnish with cilantro or other fresh herbs, and serve over rice.
