Doesn't that look yummy? You can't see the chicken too much, but believe me....it was good.
Then I happened to find another new food blog, Food Brings Families Together, and found the recipe for Homemade Refried Beans and Spanish Rice.
You may have a recipe for Spanish Rice and like your canned Refried Beans, but believe me these were GOOD. Plus they are authentic 'From Mexico' recipes. You can't get better than that. The refried beans weren't hard to make, they too are made in the crockpot.
yah....you can't take a very pretty or appetizing picture of refried beans. It's just a big brown bowl of mush. But they were very yummy.
And here's the rice.
When I made this we had my Hubby's parents and my Sister and her kids over for dinner. Everyone raved about dinner. Josh (hubby) LOVED the tacos. This is definitely going to be a regular meal at our home.
Fiesta Chicken Tacos
From: Gather Round Our Table
4-5 boneless, skinless chicken breasts (or 12-15 chicken tenders)1 can cream of chicken soup
1-2 cups salsa
1 pkg. Taco Seasoning Mix
Fixings for tacos (shells, lettuce, tomato, cheese, cilantro, guacamole, etc.)
Place chicken breasts in crock pot. Pour chicken soup on top, then salsa on top of that, then sprinkle taco seasoning all over the top of that. Cook on high for 3-4 hours, or on low for 8-10 hours. Shred the meat and serve with taco fixings.
**I usually put my chicken in the crock pot when it is still frozen and it turns out great!
2-3 cups dried pinto beans, rinsed
6-8 cups water
2 tsp. salt: you may need to add more later
1 tomato diced
2 jalapeno's diced
1 onion, diced
1 T. minced garlic
Place all in a crock pot and cook on high for 4-6 hours or until the beans are soft. (I know this is a broad time to give you but my beans cook in about 4 hours and my friend when she does it in her crockpot it takes 6 hours to get them soft)When beans are tender pour most of the liquid off the beans. Leave a little bit of liquid, then mash the beans to your desired consistency. I use and immersion blender to do this but you can use a potato masher or the back of a large spoon.
2 cups uncooked rice1 onion, chopped
2 T. garlic, minced
2 T. olive oil
1-15 oz. can diced tomatoes (I prefer petite diced for this)
3 heaping tsp. chili powder
3 heaping tsp. chicken bouillon
1 tsp. Salt
2 1/2 cups water
Heat The oil in a large pot. Add the rice, onion, and garlic and sauté for 5 minutes. Then add all the rest of the ingredients and bring to a boil. Stir, reduce heat to low, cover and simmer for 25-30 minutes. Serve with burritos or any other Mexican dish!!