Monday, November 29, 2010

Mexajita Chicken and Green Rice

I love this meal! I combine a Rachael Ray rice recipe that my mother-in-law shared with me and an easy crockpot chicken dish from the food network. I shared this meal idea with my sister-in-law McKenna when she got married and it has become one of her husband's favorite meals. Besides being delicious, this meal is a great way to sneak some spinach into your diet. Another great thing about it is that it is gluten-free! If I really want to dress it up, I add non-alcoholic margaritas, the flavors all compliment each other so well.

Start the Mexajita Chicken in the slow-cooker several hours before dinner, then allow about thirty minutes at the end to make the rice. These recipes make 4-6 servings, but even if you only have a couple of people in your house, make the full recipe. We are going to be doing fun stuff with the leftovers tomorrow!

Mexajita Chicken

printable recipe

3 Tbsp canola oil
4 boneless skinless chicken breast, rinsed and patted dry
salt and pepper
2 cans black beans
2 cans Mexican diced tomatoes (such as RoTel)
1 Tbsp fajita seasoning

Heat the oil in a large skillet over medium-high heat. Season chicken breasts with salt and pepper. Place in skillet and sear about 2 minutes per side.

Place black beans in the bottom of a 5 quart slow cooker.

Remove chicken from skillet and place in the slow cooker on top of the beans.

Pour tomatoes over the chicken and beans and sprinkle with fajita seasoning. Cover and cook on LOW setting for 3 to 4 hours.

Green Rice
4 cups chicken broth, divided
2 cups rice
1/2 cup cilantro (generous handful)
4 scallions, chopped
zest and juice of 2 limes
1 Tbsp canola oil
1/2 lb spinach (I just use a bag of spinach, I think they are usually 6 oz.)

Place 2 cups of uncooked rice and 3 1/2 cups chicken broth in a pot. Bring to a boil, then cover and simmer over low heat for about 20 minutes or until rice is soft.

While the rice cooks, puree cilantro, scallions, lime zest and juice, oil and remaining half cup of broth in a blender.

Gradually add spinach and puree until mixture resembles something like swamp goo.

When rice is about done, add spinach mixture to rice. Stir in and replace lid onto the pot for a couple of minutes.

Serve alongside Mexajita Chicken.

This recipe is featured in Meal Plan: Nov 29-Dec 5.

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