Though they require a little planning ahead (slow cooker!) these are super easy and quite delicious. They went over very well — though there were a few leftovers, they got gobbled up quickly enough. I usually have most of the stuff on hand for this, too, which is nice — I might buy cilantro or a lime for it, but even if I don’t have those and the rice is just rice this is pretty good.
4-6 boneless, skinless chicken thighs (frozen is fine)
1 jar salsa (or about a jar’s worth of your own)
1 packet taco seasoning (or make your own)
1 Tbsp. oil
1 can black beans
1 jalapeno pepper
3 cloves garlic
1 tsp. cumin
1 1/4 c. rice
1/2 bunch cilantro
1 1/4 c. water (ish)
Shredded or crumbled cheese
sour cream or crema
Make the chicken: Chop the onion roughly, dump everything in a slow cooker, stir, and cook on low for 8 hours. Shred. Mix.
Make the beans: Heat the oil in a saucepan. Chop the garlic and jalapeno fine, and add them along with the cumin to the oil. Toast a moment and then add the beans, juice and all. Stir together and heat through.
Make the rice: Zest and juice the lime. Add enough water to the juice to get an amount equal to the amount of rice you have. Cook it in the rice cooker, or by your favorite method if you don’t have a rice cooker (man, I’m glad I have a rice cooker).
Assemble: Put rice, beans, and chicken in a bowl. Top with cheese and sour cream. Eat!