1 Medium red onion, diced
2 Garlic cloves, minced
1 tbsp Chili powder
2 tsp Ground cumin
1/4 tsp Cayenne pepper
1 lb Boneless, skinless chicken thighs
14 oz Can of fire-roasted tomatoes, diced
4 oz Can of green chilies
1 cup Chicken stock, plus more as needed
15 oz Can of pinto beans, drained & rinsed
1 cup Uncooked brown rice
1 cup Fire roasted corn kernels
Kosher salt & fresh black pepper, to taste
Pico de gallo
Charred red & green bell peppers
Shredded Mexican blend cheese
Heat a medium saute pan over medium-high heat with oil. Add the onion and garlic and cook until softened, 4 minutes or so. Add the chili powder, cumin, and cayenne and allow to toast for a minute until fragrant. Remove from the heat and allow to cool for 5 minutes.
To the bowl of a 6-quart slow cooker, add the chicken, tomatoes, chilies, onion mixture, and stock. Cover and turn on low for 3 ½ hours or high for 2 hours until chicken is cooked through. Shred the chicken using two forks.
On top of the chicken, add the rice, beans and corn and cover again and cook on low for another 3 hours or high for 2 hours until rice is just cooked through.
During the last 10 minutes of cooking, sprinkle with the Mexican cheese blend if desired. Serve in bowl and top with desired toppings.
Prep Time: 15 minutes
Cook Time: 6 hours