Black Bean Salsa Chicken and Lime Rice

I found this recipe awhile back and finally got around to making it. Boy was it super simple and delish. We ate it over rice the first night but for leftovers we ate it in a tortilla with the rice and it was just as good. This is super simple also you just throw every thing in the crockpot and forget about it. The rice I made turned out awesome as well and was nice to have a change from regular old spanish rice.

Black Bean Salsa Chicken

4 chicken breasts

2/3 cup chicken broth

1/2 cup salsa

1/2 cup green salsa

2 cups frozen corn(or you can use 1 can drained corn but I don't like canned)

1 package taco seasoning

2 tsp corriander

1 T. chili powder

2 cans black beans, drained

1/2 cup sour cream(you can use light)

1 cup sharp cheddar cheese

Place chicken in the crockpot. In a bowl mix all the remaining ingredients except the sour cream and cheese and dump over the chicken. Cover and cook on low for 6-8 hours or high for 3-4 hours. Remove the chicken and shred then return to the sauce. Stir in the sour cream and cheese. Serve over lime rice or in flour or corn tortillas.

Lime Rice

3 cups long grain rice

6 cups chicken broth ( you can do half chicken broth half water)

3/4 tsp salt

1 tsp garlic powder

juice of 2-3 limes

3 T. butter

3 T. olive oil

3/4 tsp cumin

2/3 cup cilantro

Melt the butter in a pot, add the olive oil and all the seasonings and cilantro. Add the rice and cook over medium heat for about 4 minutes stirring constantly. Add the chicken stock or water and lime juice and bring to a boil. Reduce the heat to low and cover and simmer for 30 minutes.

Serve with any mexican food!!!