Slow-Cooker Chicken & Brown Rice with Roasted Corn & Black B

• servings: 6 servings
• total time: 4 hours 20 minutes

Ingredients

2 cups unsalted chicken broth

4 tablespoons tomato paste

2 teaspoons ground cumin

2 teaspoons granulated garlic

1 ½ teaspoons paprika

¼ teaspoon ground cayenne pepper, or to taste

½ teaspoon ground pepper

Pinch of salt

1 ½ pounds boneless, skinless chicken thighs, trimmed and cut into 2-inch pieces

1 (15 ounce) can no-salt-added black beans, rinsed

1 ¾ cups frozen roasted corn kernels

2 (10-ounce) packages frozen cooked brown rice

1 cup chopped fresh cilantro, divided

Cotija cheese and lime wedges for serving

Directions

Combine broth, tomato paste, cumin, garlic, paprika, cayenne, pepper and salt in a 6-quart slow cooker. Add chicken, beans and corn. Cover and cook on Low until the chicken is cooked through, about 4 hours.

Increase heat to High. Gently stir in rice and 3/4 cup cilantro. Cover and cook until heated through, about 10 minutes. Serve topped with the remaining 1/4 cup cilantro, cotija and lime wedges, if desired.

Nutrition

• Calories: 421 kcal
• Total Fat: 7 g
• Saturated Fat: 2 g
• Unsaturated Fat: 3 g
• Cholesterol: 107 mg
• Sodium: 271 mg
• Total Carbohydrate: 57 g
• Dietary Fiber: 7 g
• Total Sugars: 3 g
• Protein: 33 g