1mediumred bell pepperpoblano pepper & onion diced
4tablespoonbutter or light butter
4-6boneless skinless chicken breasts
110 ozpackage of saffron rice [I used Mahatma]
114 ozcan chicken broth
110 ozcan cream of celery soup
1cupcooked black beansrinsed
1cupfrozen sweet corn
⅓cupchopped fresh cilantro
1cupshredded Colby-Jack cheese
chopped chives or green onions for garnishing
Spray the inside of a 6 quart slow cooker with cooking spray. In a small bowl, mix together, lime juice, olive oil, 1 teaspoon cumin, 1 teaspoon chili powder and garlic salt to form a paste. Rub on all sides of chicken, set aside.
On the stove top, saute the diced peppers and onions in a couple of drizzles of olive oil until beginning to brown. Season with salt and black pepper to your taste. Add butter and minced garlic. Simmer for 1 minute.
To the pan add the chicken stock, scraping any brown bits from pan. Stir in remaining cumin, chili powder plus 1 teaspoon oregano. Stir well.
Add rice, soup, salsa, cilantro, black beans, corn and chopped cilantro. Mix thoroughly then pour into slow cooker. Arrange chicken breasts on top..
Cook on low for 4 ½-5 hours. In the last 5 minutes of cooking, remove the lid and sprinkle shredded cheese on top then replace the lid. Keep warm just until cheese has melted.
Serve with a dollop of sour cream or guacamole on the side and garnish with chopped chives or green onions before serving.
It's a good idea to stir this at least once midway through cooking, if possible. I usually remove the chicken breasts, give the rice a good stir, and then replace the chicken. This will prevent the rice from getting too brown around the edges.