25 days of cooking Day 6 :) Mexican Chicken Rice and Beans : )

A favorite in our house and easy as pie :)

2 cups of white rice
5 cups of Chicken Broth

4-6 boneless skinless chicken breasts
2 cups of your favorite salsa

1 large can of Pinto Beans

Salt and Pepper to taste
Fresh Snipped Cilantro
Sour Cream
Cheddar/Monterey Jack cheese blend

in your rice cooker (if you have an electric one it is easy!) put in your rice and broth and set it to run!

In the mean time, put your chicken breasts in the Pampered Chef Deep Covered Baker, put the lid on and microwave for 6 minutes. Turn them over and go 6 minutes more! Then drain the liquid that has formed from the baker, use the PC Salad Choppers and chop cooked chicken in to bite size pieces. Top with salsa, put lid on the baker and microwave 1 more minute

With you canned pinto beans, heat on stove top and add salt, pepper and fresh snipped cilantro to the beans while cooking to give a great flavor!

In our house we serve it with a bit of sour cream and cheese. Some of us like it all mixed together in a bowl and others want it with tortillas. Use wheat tortillas and organic salsa for a healthy meal :)

ole!


If you dont have a PC Deep Covered Baker, ask gail how to get one or use your crock pot and let the chicken go all day add salsa in the beginning :)