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Mexican Chili
Cook Time:
50
minutes
mins
Yields:
6
Ingredients
1
can
fat free refried beans
1
can
kidney beans
1
can
black beans
1
cup
pre-cooked Basmati rice
1/4
cup
cilantro
-
finely chopped
32
oz.
chicken broth
-
divided
1
pound
chicken
Instructions
Make Basmati rice according to package. (Note that cook time for the rice is 40 minutes so start this cooking first.)
Pour 8 oz. chicken broth in glass pan and add chicken.
Cook chicken at 400-degrees for 20 minutes or until juices are clear.
While chicken is baking, add all other ingredients to slow cooker or large pot.
After chicken is done, shred with fork and mix into the chili.
Garnish with jalapenos or cilantro (optional). Serve hot.