Serves 6

Prep time 10 minutes

Ingredients

1 lb. boneless, skinless chicken breasts OR thighs, cut into 1 1/2-inch pieces

1 carton (24 oz.) College Inn® Mexican-Style Simple Starter® Sauce

1 can (15.25 oz.) whole kernel corn, drained

1 can (15 oz.) black beans, rinsed and drained

1 diced red bell pepper (1/2-inch pieces)

1 cup uncooked long grain white rice

Tortillas, optional

Toppings: Lettuce, tomato, avocado, cilantro, sour cream, cheddar, green onion, hot sauce

Directions

Stove Top

  1. Combine all ingredients in a large, deep skillet or Dutch oven; stir. Bring just to a boil over med-high heat. Stir, scraping bottom of pan to avoid sticking.
  2. Cover; simmer 20 minutes over med-low heat. Stir; cover and stand 5 minutes. Serve in bowls or tortillas with toppings. 

 

Slow Cooker

  1. Combine chicken, sauce, corn and black beans in a 6-qt. slow cooker; stir.
  2. Cover; cook on HIGH 3 hours or LOW 7 hours. 
  3. Stir in bell pepper and rice, submerging rice in sauce. Cover; cook on HIGH 1 hour or until rice is tender. Stir; cover and stand 5 minutes. Serve in bowls or tortillas with toppings.

 

Electric Pressure Cooker

  1. Layer ingredients evenly in 6-qt. electric pressure cooker in the following order: chicken, corn, beans, rice, bell pepper and sauce, making sure rice is submerged in liquid. DO NOT STIR.
  2. Set to Pressure Cook 9 minutes on high. Quick release steam. Stir; let stand 5 minutes. Serve in bowls or tortillas with toppings, as desired.

 

VARIATIONS:

To make Beef Taco Bowls, prepare as directed, except:

  • Slow Cooker and Electric Pressure Cooker - Use 1 lb. stew beef, cut into 1-inch pieces, instead of chicken. Increase slow cooker time to 4 hours on HIGH. No cook time change needed for electric pressure cooker.
  • Stove Top - Use 1 lb. lean ground beef instead of chicken. Brown meat over medium-high before adding remaining ingredients.

To make Two Bean Taco Bowls, prepare as directed except omit chicken and add 1 can (15 oz.) pinto beans, rinsed and drained, 1 can (14.5 oz.) diced tomatoes, not drained and increase rice to 1 1/4 cups. 

  • Stop Top - Simmer over low heat.

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