Wednesday, February 19, 2014

Mexicali Chicken and Rice

This recipe is one of those awesome slow-cooker recipes where you just throw in the ingredients and forget about it. In fact, I had forgotten to start dinner earlier and just decided to cook this on high. I had the whole dinner ready in under three hours. I opted to add avocado to my serving and later added sour cream. If you opt for this as well, use 1/8 of an avocado and 1 T. fat-free sour cream for an additional 1 point. I saw the original recipe on a site called "" and just slightly adapted it. I hope you like it.

serves 8 (1/2 c. rice and a generous 1/2 c. chicken mixture = 8 points +)

  • 1-1/2 lbs. boneless, skinless chicken breasts
  • 1 ( 16 oz. ) jar salsa
  • 1 ( 15 oz) can black beans, rinsed and drained
  • 1 c. frozen whole kernel corn
  • 2 tsp. chili powder
  • 1 tsp. cumin
  • 1 tsp. garlic powder
  • salt and pepper to taste
  • 1 c. reduced fat cheddar
  • 4 c. cooked white rice
  • cilantro, chopped
  • 1 avocado, chopped ( optional)
  • 8 T. fat-free sour cream ( optional)

Add everything to the slow cooker except rice, cheese, cilantro, avocado and sour cream.
Cook on high 3-4 hours or low 6-8 hours. Shred chicken about 10 minutes before serving. Serve chicken mixture over rice. Top with cheese and cilantro. Add avocado and sour cream if desired.


  1. Hi, I was just wondering how many points it was for just the chicken if I wanted to use a different side to go with it?

  2. This comment has been removed by the author.

    1. If you would like to serve the chicken mixture with no rice, it would be 5 points + for each serving ( 8 servings total)

  3. Rachel~ I-1/2 lbs of boneless, skinless chicken breast is 18 points +. Divide that by how many people you are serving. I hope that helps.

  4. Made this tonight! Didn't have avocado or cilantro, so just skipped them. Also, instead of serving over rice, I mixed it all together. It was soo good! Will definitely make it again. Thank you so much for posting this recipe!


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