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Dine and Dish

Food blog with family recipes

May 31, 2013

Feed Me {Recipe: Southwest Black Bean Chicken and Rice}

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This post is brought to you by Bush’s Beans – and my gaggle of hungry kids home for the summer

Southwest Black Bean Chicken & Rice

Oh my gosh – my kids have been home for the summer exactly one week and they have become the most demanding little creatures. For some reason, they keep saying I’m supposed to feed them at certain times of the day. Breakfast, lunch and dinner? What? I didn’t sign up for that, did I?

As much as I love to cook, I will admit that I don’t love cooking three meals a day… and having to feed people for breakfast, lunch and dinner is just right at the point of too much hassel. Really. Don’t you agree?

In all honesty – ok well the above was fairly honest – but I do feed them and I might not mind it as much as I seem to let on. Or maybe I do, but I still feed them.

Since I have to make breakfast and cook lunch, I’ve been turning to my crockpot to cook dinner for me. Oh how I love the ease of just dumping a bunch of stuff into the slow cooker and out comes a meal that qualifies as a suitable dinner for hungry kids.

Black-Beans

This recipe for Southwest Black Bean Chicken and Rice comes from the Bush’s Beans website. It pretty much consists of everything I love in the world… black, beans, rice, chicken and it’s easy, so it doesn’t feel like work to feed my kids.

Tell me I’m not alone… is it hard for you to make three square meals a day without turning to cereal and sandwiches all the time? It’s the only part of summer I don’t love… but thanks to recipes like this one, I get over it pretty fast.

Enjoy!

Southwest Black Bean Chicken & Rice
Print

Southwest Black Bean Chicken and Rice

A simple crockpot chicken recipe with Bush's Black Beans and rice.
Prep Time 15 minutes
Cook Time 5 hours
Total Time 5 hours 15 minutes
Servings 8

Ingredients

  • 1 tablespoon olive oil
  • 1 pound boneless skinless chicken thighs or breasts
  • 1 1/2 cups vegetable broth
  • 2 teaspoons ground cumin
  • 2 teaspoons dried oregano
  • 1 tablespoon chili powder
  • 1/4 teaspoon cayenne pepper
  • 1 medium onion chopped
  • 3/4 cup uncooked white rice
  • 2 15 ounce cans BUSH’S® Black Beans, drained
  • 1 15 ounce can diced tomatoes, drained
  • 1 cup shredded Cheddar cheese

Instructions

  1. Heat oil in a 10-inch skillet over medium-high heat. Add chicken thighs or breasts; brown completely.
  2. Combine chicken, broth, seasonings, onion and rice in slow cooker. Top with beans and tomatoes.
  3. Cover and cook 4-5 hours on low. Serve topped with cheese.

You might also enjoy these black bean recipes from other bloggers around the web:

  • Black Bean and Cheese Quesadillas from She Wears Many Hats
  • Mexican Black Bean Pizza from Aggie’s Kitchen
  • Black Bean and Corn Soup from We Are Not Martha
  • Warm Black Bean Chipotle Dip from Brown Eyed Baker

Disclosure: I’m proud to continue my relationship as a compensated Bush’s Beans brand ambassador. All opinions expressed are my own. 

 

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Filed Under: Crockpot / Slow Cooker, Dinner Tagged With: beans, bush's beans, crockpot, food, recipe, slow cooker, weeknight dinner

Reader Interactions

Comments

  1. Aggie says

    May 31, 2013 at 4:59 pm

    I think I use my crock pot more in summer for same reason (and panini maker for fancy sandwiches) 🙂 This looks delicious Kristen!

    Reply
  2. Gerry @ Foodness Gracious says

    May 31, 2013 at 6:21 pm

    This looks like a winner to me and perfect for those days where you just want to get everything done!

    Reply
  3. Katrina @ In Katrina's Kitchen says

    May 31, 2013 at 6:36 pm

    I wish my kids would eat this. Maybe when they’re older?! Mama and Papa both would devour this 😉

    Reply
  4. Tieghan says

    May 31, 2013 at 6:45 pm

    I love summer crockpot meals. They just make sense to me! I mean my family is always busy and wants to stay out and play as long as the sun is up so dinners that are ready to go are pretty much just awesome!!
    Love southwest food and this meal look delicious! YUM!

    Reply
  5. patsy says

    May 31, 2013 at 7:10 pm

    Well, my kids are in day camp during the summer, so the only days of the week I’m on the hook for 3 meals are the weekends or if I take some extended time off (and we are going away on vacation)… but, I find that having to come up with lunch at home to be so difficult for some reason… I’d rather pack them a lunchbox and let them pick at what’s in there! lol!

    Reply
  6. Alaina @ Fabtastic Eats says

    May 31, 2013 at 8:52 pm

    All our favorite things! Ca’nt wait to make this for us for dinner one night!

    Reply
  7. pam (Sidewalk Shoes) says

    May 31, 2013 at 9:20 pm

    I agree. Trying to come up with three meals a day is hard!

    Reply
  8. Deborah says

    June 1, 2013 at 12:24 am

    Haha – I have been complaining that I feel like all I do is cook and clean between breakfast, lunch and dinner!! We have been eating a lot of Mexican inspired meals lately and should add this to the rotation. Looks awesome!

    Reply
  9. Carrie @ Bakeaholic Mama says

    June 1, 2013 at 4:58 pm

    I love this. It is the type of meal my kids love. They love anything with beans which is funny because I hated them growing up!

    Reply
  10. Liz @ The Lemon Bowl says

    June 3, 2013 at 7:13 am

    This is brilliant!!! With just one non-picky 20 mo, I can’t say I mind cooking but what I do mind is the fact that my husband does not love beans or Mexican food. I mind that quite a bit. 🙁

    Reply
  11. Sues says

    June 3, 2013 at 8:26 am

    What a delicious looking dinner! I love Mexican 🙂

    Reply
  12. Ashley Bee (Quarter Life Crisis Cuisine) says

    June 3, 2013 at 1:03 pm

    I always think I dislike black beans, and then I have them IN something and realize I do like them. I would love them in this!

    Reply
  13. Miss @ Miss in the Kitchen says

    June 3, 2013 at 10:56 pm

    I use my slow cooker so much during the summer. I love this dish and will be trying it out on my boys for sure. I hear ya on cooking three meals a day and my boys can eat so much it’s like cooking for an army!

    Reply
  14. Melissa @ My Recent Favorite books says

    June 4, 2013 at 5:44 pm

    I love Mexican dishes, your recipe sounds quick and easy! =)
    Thanks for sharing!

    Reply
  15. Georgia @ The Comfort of Cooking says

    June 5, 2013 at 3:28 pm

    What a great recipe for weeknights! I love how EASY it is!

    Reply
  16. Nutmeg Nanny says

    June 7, 2013 at 6:25 pm

    This is such a great recipe, it looks so tasty!

    Reply
  17. josh says

    April 21, 2015 at 10:09 am

    I LOVE this recipe! I added more chicken, substituted brown rice, and add corn. I make this all the time. It is the perfect way to cook ahead for the whole week and tastes awesome at anytime of the day

    Reply
  18. Mackenzie says

    April 27, 2017 at 6:15 am

    I have always had a hard time getting the rice to come out well in the slow cooker. It always seems to turn out gloopy and stodgy, like porridge. I love the idea of this recipe but I am nervous about making the rice in the slow cooker. Has anyone cooked the rice separetly and added it to the finished dish?

    Reply

Trackbacks

  1. Summer in the kitchen | making life fit says:
    June 12, 2013 at 5:35 pm

    […] Aspargus and kale stuffed shells via edible perspective […]

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  2. Slow-Cooker Southwestern Chicken with Rice and Beans | Easier Than Falling Off a Log says:
    July 15, 2013 at 8:55 pm

    […] recipe comes from the always-reliable Dine and Dish. I did have to halve the recipe, since I don’t have a big enough slow-cooker to accomodate a […]

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  3. Southwest Black Bean Chicken and Rice | Foods, Drinks & Recipes says:
    August 12, 2013 at 9:29 am

    […] Read all the instructions at dineanddish.net […]

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