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Southwest Black Bean Chicken and Rice


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  • 1 tbs. olive oil
  • 1 pound boneless, skinless chicken thighs or breasts
  • 1 1/2 cup vegetable broth
  • 2 tsp ground cumin
  • 2 tsp. dried oregano
  • 1 tbs. chili powder
  • 1 medium onion, chopped (15 ounce) diced tomatoes, drained
  • 1 cup shredded cheddar cheese



Step 1

Heat oil in a 10-inch skillet over medium high heat. Add chicken thighs or breasts; brown completely.

Combine chicken, broth, seasonings, onion and rice in slow cooker. Top with beans and tomatoes.

Cover and cook 4-5 hours on low. Serve topped with cheese.


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