Lunch: Tex-Mex Chicken with Black Beans & Rice Recipe

Ingredients

6 chicken leg quarters, skin removed
1 envelope taco seasoning, divided
1 can (14-1/2 ounces) Mexican diced tomatoes, undrained
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
1 large onion, chopped
1 can (4 ounces) chopped green chilies
1 cup uncooked instant rice
1 cup canned black beans, rinsed and drained
1 container (8 ounces) sour cream
1 cup (4 ounces) shredded cheddar cheese
1-1/2 cups crushed tortilla chips
Minced fresh cilantro

Instructions

Sprinkle chicken with 1 tablespoon taco seasoning; transfer to a 5- or 6-qt. slow cooker. In a large bowl, combine the tomatoes, soup, onion, chilies and remaining taco seasoning; pour over chicken. Cover and cook on low for 7-9 hours or until chicken is tender.
Prepare rice according to package directions. Stir in beans; heat through.
Remove chicken from cooking juices; stir sour cream into cooking juices. Serve chicken with rice mixture and sauce. Sprinkle servings with cheese, tortilla chips and cilantro.

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