This one is bound to be a trail favorite for us. We hope you enjoy it.
We doubled this recipe to make plenty for our dinner and lots for the trail.
Ingredients
1 cup of cooked white rice. ( you can use a different rice if you prefer)
3/4 lb of shredded chicken.
1 8oz jar of mild salsa. (or spicy if you prefer)
1 11 oz can of mexicorn.
1 15 oz can of black beans.
1 4 oz can of green chilies.
1/2 cup shredded cheese. We used tex mex cheese and we doubled it.
Directions
- Cook the rice.
- Cook the chicken using spices you like that will go with the southwestern pallet. We pressure cooked the chicken with roasted garlic powder.
- Shred the chicken. We found a great way using a hand mixer to shred the chicken.
- Add the chicken, salsa, green chilies, and mexicorn to a skillet with butter.
- Rinse the black beans and stir into the skillet.
- Stir in the cooked rice.
- Heat for 5 to 7 minutes.
- Sprinkle in the cheese and heat until the cheese is melted. We stirred the cheese in.
- Enjoy.