1) In a slow cooker, combine seasoned chicken (chili powder, cumin, salt) and canned tomatoes (undrained). Cook on low for 4-5 hours.
2) Combine 16oz rice with 2 cups of water and a good amount of chicken boullion. Bring to a boil, cover, and let simmer for 45 minutes.
3) Within last 20 minutes of cooking, add 2 cups frozen corn and washed and drained black beans to crock pot.
4) Mix all ingredients in individual bowls, top lightly with cheese and microwave for 1 minute. Season with salt and pepper as needed.
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|Serving Size: 1 Serving (1737g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 424 (32%)|
|Amt Per Serving||% DV|
|Total Fat 47.1g||63 %|
|Saturated Fat 11.3g||56 %|
|Monounsaturated Fat 24.2g|
|Polyunsanturated Fat 6.6g|
|Cholesterol 418mg||129 %|
|Sodium 609.8mg||21 %|
|Potassium 4459.4mg||117 %|
|Total Carbohydrate 60.9g||18 %|
|Dietary Fiber 29g||116 %|
|Sugars, other 31.9g|
|Protein 173.9g||248 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 1339
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