Fiesta Chicken with Rice and Beans ~ Crockpot Sunday Guest Post by Ready Set Eat

On this Crockpot Sunday, we have a guest post from Ready Set Eat with a beautiful and tasty recipe… enjoy.

Weâ€™ve officially entered the middle of summer and if youâ€™re not dreaming of air conditioning, youâ€™re probably dreaming of lounging on a beach in Mexico.Â If so, thereâ€™s good newsâ€”it might not be too easy to find a beach, but it is easy to make delicious Mexican food without ever leaving your AC.Â Â

This delicious recipe for Fiesta Chicken with Rice and Beans tastes great without adding any of the extra fat and salt you might get at your local Mexican restaurant.Â It uses low sodium taco seasoning, skinless chicken breasts and black beans for protein, and tomato and corn for some great nutrients.Â And the best news of all is that you donâ€™t have to stand over a hot stove to make itâ€”it all cooks up in your crockpot!

Just because itâ€™s hot outside doesnâ€™t mean you canâ€™t heat up your crockpot insideâ€”crockpots are one of the best ways you can make easy recipes for dinner .Â They allow you to do virtually no work besides dumping in your ingredients and pressing the â€œonâ€ button, which makes them great tools for busy parents and working adults.Â Â

The cleanup, or lack thereof, is another crockpot bonus.Â Since itâ€™s a one pot meal, youâ€™ll only have one cooking dish to clean, majorly reducing your time in the kitchen.Â Â

One more crockpot bonusâ€”it makes cooking healthy incredibly easy.Â Food cooking in the crockpot cooks in its own juices so you donâ€™t need to add as much salt or other possibly fattening ingredients to add flavor.Â Â Â Â

To make the Fiesta Chicken with Rice and Beans, spray the inside of a 4-quart slow cooker with cooking spray.Â Place 2 10 oz cans Ro*TelÂ® Original Diced Tomatoes & Green Chilies (undrained), 1 15 oz can tomato sauce, 1 can premium whole black beans (drained and rinsed), 1 cup frozen whole kernel corn, 1 1.25 oz package 30% less sodium taco seasoning mix, 2 cups water, and Â 1-1/2 pounds boneless skinless chicken breasts (cut into 24 pieces) into your slow cooker.

Cover and cook on low for 7 Â½ hours or until the chicken is tender.Â Add 1 Â½ cups parboiled white long-grain rice (uncooked).Â Stir and cook for 30 more minutes or until the rice is tender and all of the liquid is absorbed.Â Stir one more time before serving and enjoy!Â Â

Tip: Wrap up the chicken and rice mixture in tortillas for easy tacos or burritos; top with cheese, lettuce, sour cream, and any other toppings youâ€™d like.Â Â

Tip: Make sure youâ€™re using parboiled riceâ€”in the slow cooker, this will be the best way to make sure that your rice kernels are fluffy and separated.

Mexican food with almost no work involved is the ideal combination for a quick summer dinner.Â So get out your crockpot and start cooking!

This recipe is from Ready Set Eat . Ready Set Eat helps you solve the “What’s for dinner?” question by giving you simple dinner ideas that you can make in 30 minutes or less with a few common ingredients you’re likely to have in your kitchen.

You can also connect with Ready Set Eat on Facebook, Twitter and Pinterest for many more wonderful recipe ideas.Â If you’re always in need of some additional kid-friendly recipes, you won’t want to miss their Kid-Friendly recipe collection!

Crockpot Sundays is a series of recipes we have started to provide our readers with a good source for a variety of crockpot recipes for those “lazy Sundays” where it’s especially convenient to have a meal waiting for you in your crockpot when you return from church or family activities.Â Please read our guest blogger guidelines if you are interested in submitting a guest post for this series.

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More great ideas:Â Tip Me Tuesday, Titus 2sdays

About the Author

Adopted at age 2, grew up in the Charlotte, NC area. Obtained Bachelor of Arts degree in Psychology from Appalachian State University. Loves being a Mom of two and taste-testing Chef John's culinary creations and sharing them with readers.