I had planned this interesting, vegetarian, Carribean black bean and rice dish for dinner, but I kept seeing the brave faces of my guys who, two nights ago ate Penne with Vodka Sauce that still tasted a little like vodka (according to the wise claudia, I could have cooked it off over high heat, but I swear that the recipe never indicated that the temperature should be above a “simmer” once the alcohol was added), and last night ate a Moroccan chicken dish with prunes in it and a side of Brussel sprouts. So they have had an inappropriately alcoholic dinner and a fiberama. They need a down-market, anti-haute break.
As if in response to my thoughts, I received an e-mail as part of a recipe exchange in which I’m participating. It required ingredients I had in the house (although I did go out and buy an avocado), cooked in the crock pot in exactly the amount of time I had before dinner, and seemed to be a good combination of tasty and un-exotic. Here it is:
- 4-5 boneless chicken breasts
- 1(15 1/2 ounce) can black beans
- 1 (15 ounce) can corn
- 1 (15 ounce) jar salsa, any kind
- 1 (8 ounce) package cream cheese (I used reduced fat)
Take 4-5 frozen, yes, frozen, boneless chicken breasts and put into crock pot.
add 1 can of black beans, drained, 1 jar of salsa, 1 can of corn drained.
Keep in crock pot on high for about 4-5 hours or until chicken is cooked.
Add 1 package of cream cheese (just throw it on top!) and let sit for about 1/2 hour.
Shred the chicken with two forks, while still in the crockpot.
Serve in tortillas or dip chips in it. Or, you can just eat it by itself.
I chose to serve it with grated cheese and avocado with chips as a bed or a dipping utensil. It was a little runnier than I had expected, and somewhat soup-like; if this is not to your liking, you can remove the lid and cook longer on high heat to reduce some of the liquid. It was also a bit bland for us in its original incarnation, and I added a great deal of hot sauce.