This is a great dish to make ahead if you have some leftover rice and not much time. Whenever I make rice (usually jasmine), I always make extra and freeze it. I always make this after I have made the green chili cheesecakes (listed yesterday) so I have leftover salsa to add to this. Then you just need a can of black beans and a can of corn, along with some cumin and lemon pepper and you're good to go.
SOUTHWESTERN CHICKEN with MANGO SALSA
About 2 pounds of skinless, boneless chicken breasts
1 can black beans, drained and rinsed
1 can corn, drained
3 cups mango salsa (see recipe posted yesterday, or you can buy it at Costco or perhaps your grocery store), or to taste/texture consistency
Cumin to taste
Lemon pepper to taste
Cooked rice
Place chicken in a crock pot. Add cumin and lemon pepper to taste. Cover and cook until chicken is tender (I halved the recipe and used about a 12 oz chicken breast.....cooked on low for about 5 hours....it shredded easily at that point). Shred chicken in the crock pot and mix in the juices.
To the crock pot chicken, add the corn, beans, and salsa. Keep crock pot on "warm" until ready to serve over cooked rice.
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