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 "budgetbytes.com" 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.