Kitchen Monki will be closing its doors soon, and the site will go offline.
If you would like an export of all your recipe data, please email [email protected] from the email associated with your account.
Welcome to Kitchen Monki's Consumer Site. Go to Corporate Home »

Tex-Mex Chicken Black Bean & Rice

Print recipe & shopping list
Submitted by:
Rating: 
Makes: 6 servings adjust

Directions

Ingredients

  • 6 Chicken Leg Quarters
  • 4 tablespoons Taco Seasoning, or use 1 packet, all divided

Step 1

Place chicken quarters in crockpot and sprinkle with 1 T of taco seasoning.

Ingredients

  • 14 12 ounces Mexican Diced Tomato, do not drain
  • 10 34 ounces Cream of Chicken, do not dilute
  • 1 Onion, chopped
  • 4 ounces Green Chillie, chopped

Step 2

Combine tomato, soup, onion, chillies and remaining taco mix, pour over chicken.
 

Step 3

Cover and cook on low for 7-9 hours, or until chicken is tender.

Ingredients

  • 1 cup Black Beans, rinsed, drained
  • 1 cup Rice, uncooked

Step 4

Cook rice to package direction, microwave beans until warm, then mix both together.

Ingredients

  • 8 ounces Sour Cream
  • 1 cup Shredded Cheese
  • 1 12 cups Tortilla Chips
  • 1 ounce Cilantro, or enough to garnish if desired

Step 5

Remove chicken, skim fat from juice, then stir in sour cream. Serve chicken with the Rice & Bean mix, sprinkle with cheese, tortilla chips, and cilantro.
Kitchen Monki sign up