This recipe is high in protein and fibre to keep you feeling full. Spinach adds vitamin K for a nutritious meal.
|1||19oz can white kidney beans|
|1 Pkg||Maple Leaf Prime boneless skinless chicken thighs|
|1 tsp||ground cumin|
|1 tsp||chili powder|
|Pinch||of cayenne pepper|
|Black pepper||to taste|
|2 tsp||lime juice|
|2||stalks green onion, sliced|
|1||garlic clove, minced|
|1 can||chopped green chilies|
|1||1/2 cups no salt added chicken broth|
|120g||instant brown rice|
Pour can of kidney beans in the bottom of slow cooker pot. Place chicken thighs on top of beans. Season with cumin, chili powder, cayenne, pepper and lime juice. Add green onions, garlic and chopped green chilies on top of chicken. Place frozen spinach on top, then pour broth over chicken, spinach and beans. Cover and cook on high for 4 hours.
When cook time has 30 minutes remaining, remove lid and pour rice into pot. Stir to cover rice in liquid. Replace lid, finish cooking time. Most of the liquid will be gone by this point and rice will be soft.
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