Tex-Mex Chicken with Black Beans & Rice Recipe

6

Ingredients

6 chicken leg quarters, skin removed
1 envelope taco seasoning, divided
1 can (14-1/2 ounces) Mexican diced tomatoes, undrained
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
1 large onion, chopped
1 can (4 ounces) chopped green chilies
1 cup uncooked instant rice
1 cup black beans, rinsed and drained
1 container (8 ounces) sour cream
1 cup (4 ounces) shredded cheddar cheese
1-1/2 cups crushed tortilla chips
Minced fresh cilantro

Preparation

Step 1

Sprinkle chicken with 1 tablespoon taco seasoning; transfer to 5 or 6-qt. slow cooker. In large bowl, combine tomatoes, soup, onion, chilies and remaining taco seasoning; pour over chicken. Cover and cook on low for 7-9 hours or until chicken is tender.

Prepare rice according to package directions. Place beans in small microwave safe-bowl. Microwave on high for 30 seconds or until warmed; stir in rice.

Remove meat and keep warm. Skim fat from cooking juices; stir in sour cream. Serve chicken with rice mixture. Sprinkle servings with cheese, tortilla chips and cilantro. Yield: 6 servings.

1 serving equals 590 calories