Brittany Mitchell's Santa Fe Chicken & Rice Cooker Lime Cilantro Rice

This stuff is really good! Todd loves it and could eat it every day. 

Santa Fe Chicken
1 1/2 lbs Chicken Breast
14.4 oz Can Diced Tomatoes with Mild Green Chilies
15 oz Can Black Beans
8 oz Frozen Corn ( I just added a can of corn, drained)
1/4 C Chopped Fresh Cilantro
15 oz. Can Chicken Broth (I just did a bullion cube and 2 C of water)
3 Scallions Chopped ( I did green onions)
1 tsp Garlic Powder
1 tsp Onion Powder
1 tsp Cumin
1 tsp Cayenne Pepper ( to taste )
1 tsp salt

Combine everything into the crock pot, add chicken last. Cook on low for 10 hours or high for 6 hours. Half hour before serving remove chicken and shred. Return chicken to slow cooker and stir in. Adjust salt and seasoning. Serve over lime cilantro rice or in a tortilla. Top with cheese, sour cream, or guacamole.

Lime Cilantro Rice

(in the rice cooker)

2 Cups Rice

2 1/5 Cups of Water with a bullion cube OR

Chicken Broth

1 tsp butter

2 Cloves of garlic

1 tsp Freshly Squeezed Lime Juice

1 TBSP Lime Juice

2 tsp Sugar

3 TBSP Fresh Cilantro

3 Tomatillos (Optional)

1/4 Onion (Optional)

Place first six ingredients in rice cooker, set and WALK AWAY, wahoo! While rice is cooking combine last four ingredients. When rice is finished, fluff rice with sugary lime juice goodness. 

IF USING TOMATILLOS and ONIONS
Preheat oven broiler and husk tomatillos and cut in half. Place onion and tomatillos in oven and char. remove from oven and place in food processor and blend up. Set aside to mix with Lime Juice mixture.