Mexican Bowl

This is a yummy lunch when you need a little Mexican carbohydrate fix. I make a big bowl of it and eat it throughout the week.

Ingredients:
(serves 4)

- 4 servings of brown rice, cooked as directed on package
- 1 pound of chicken breast, cooked in the crockpot and shredded
- 2 cans of black beans, drained
- 1 can of mild diced tomatoes and green chiles
- 1/2 jar of picante salsa

Directions:
Place chicken in crockpot and cook on high for 3-4 hours. Shred with a fork. (I usually cook 5 pounds of chicken breasts at once, shred it all, divide into baggies, and freeze for ready-made meals such as this one).
Cook the rice as directed on package. Mix in a large bowl rice, chicken, beans, diced tomatoes, and salsa. Best if it sets overnight to absorb the flavors. Add a dollop of sour cream and/or shredded cheese.