Servings: A lot, probably 8?
- 3/4 c. uncooked brown rice (cooks up to about 2.5 cups)
- Crockpot salsa chicken (or ground beef/chicken/turkey, cooked in taco seasoning)
- 1 jar of salsa (if you don't use the crockpot salsa chicken)
- 1 tbsp olive oil
- 1 green pepper, diced
- 1 red pepper, diced
- 1 onion, diced
- 1 tbsp garlic
- 1 can of diced tomatoes
- 1 can of corn
- 1 can of black beans, drained and rinsed
- Low-fat shredded cheese
- Fat-free sour cream
- Shredded lettuce (to make a salad)
- Chopped green onion
- Black olives
- Tortilla (to make a burrito)
- Make the crockpot taco chicken or ground meat. Make the brown rice.
- In a skillet, cook the onion, red pepper, green pepper and garlic in the olive oil until the veggies are soft.
- Add the corn, black beans, chicken (or meat and salsa) and diced tomatoes. Cook until heated through.
- Add the rice and mix everything up. Cook, stirring regularly until heated through.
- Serve with toppings, over rice or in a tortilla as a burrito.
This recipe is very flexible. We jokingly call it "mexican dump" because you can dump in a variety of ingredients and use them up. Sometimes, I use the crockpot salsa chicken, other times I use ground beef cooked with a packet of taco seasoning and sometimes I leave out the meat altogether. You can also use whatever veggies you have on hand.