a simple lifestyle blog
Sometimes I really feel like going all out when I make food. You know what I mean?
Protein, grains, vegetables, etc.
All the food groups represented.
And then other days, its just like
The idea of easy AND healthy food is a bit of an elusive minx constantly evading me in my times of hanger.
This pursuit has always seemed kind of reckless, no?
Only a fool would think they could have it both ways.
Am I forever destined to tread carefully along the precipice of easy and healthy knowing that if I dare try to straddle the border I will surely stumble into the black hole of all failed food endeavors??
I’m ready to be reckless. I’m ready to be bad.
I need my well-balanced meal and I need it now, please.
Here’s what you’ll need:
1 1/2 lb (or so) chicken breast
1 jar salsa (16 oz)
1 can black beans (15 oz)
1 can corn (15 oz)
1 can diced green chilies (4 oz)
1 Tbsp chili powder
1/2 Tbsp cumin
1 tsp garlic powder
1/2 tsp dried oregano
1/4 tsp salt
1/4 tsp black pepper
1/2 c water
2 c rice (white or brown, cooked or uncooked)
Here’s what you’ll do:
1. Turn your slow cooker on to high heat.
2. Dump it to Crumpit, baby.
You’re pretty much just gonna dump everything in the slow cooker except for the rice. Yup.
4. Give it a stir.
3. Around the three hour mark, you can either heat up your already made rice or boil yourself some fresh rice. **
** The time may vary whether you’ve used canned chicken or raw chicken. Raw chicken may be more like 4 hours at high heat, whereas canned chicken will be thoroughly heated by 3 hours on high. You could also adjust for low heat. That’d be 6 hours on low heat for canned chicken and 8 hours on low heat for raw chicken.
4. Once the rice is done and you’ve checked that the chicken is easily tearable with a fork (especially important if you’ve used raw chicken), serve over rice.
heh hem… Until next week, cheers!