Mexican

Crockpot cheesey taco rice n' salsa chicken is for Dinner.

Crockpot cheesey taco rice n' salsa chicken takes 10 minutes to prepare.

Crockpot cheesey taco rice n' salsa chicken takes 120 minutes to cook.

Crockpot cheesey taco rice n' salsa chicken makes 8 servings.

The ingredients for Crockpot cheesey taco rice n' salsa chicken are:

2 lbs chicken thighs and legs (or breasts)
2 boxes zatarains dirty rice with cheese
2 c. any kind of salsa your preference
1 pkg taco season your preference
1 can black beans

Here is how you make Crockpot cheesey taco rice n' salsa chicken:

In a Crock Pot place skinless and fat removed from chicken pieces in pot sprinkle with half the pkg. of taco seasoning. Next add to each piece of chicken a tablespoon of salsa or more if you like. Over the top of salsa pour black beans over the chicken pieces next add another 2-4 tblsp salsa over the beans and spread over evenly. let this cook for 1 1/2-2 hours in the crock pot on high. Cook the rice by directions on box and add other half of taco season to rice cooking then when done add rice to the crock pot! This is a great meal and so easy to make!!note**(the reason I did not add the rice to cook in crock pot, it dries out in there and does not get tender, too hard!) maybe if you add more water and cook longer it would work out i just prefer to do mine stovetop!! ENJOY!Number of Servings: 8Recipe submitted by SparkPeople user PERTY_FAT_MAMA.

The nutritional information for Crockpot cheesey taco rice n' salsa chicken is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 185.4

• Total Fat: 2.9 g
• Cholesterol: 42.5 mg
• Sodium: 517.4 mg
• Total Carbs: 22.5 g
• Dietary Fiber: 4.8 g
• Protein: 17.8 g

Crockpot cheesey taco rice n' salsa chicken is Mexican cuisine.

The dietary needs meet for Crockpot cheesey taco rice n' salsa chicken is Low Fat