Mexajita Chicken

3 Tbsp canola oil

4 boneless skinless chicken breast, rinsed and patted dry

salt and pepper

2 cans black beans

2 cans Mexican diced tomatoes (such as RoTel)

1 Tbsp fajita seasoning

Heat the oil in a large skillet over medium-high heat. Season chicken breasts with salt and pepper. Place in skillet and sear about 2 minutes per side.

Place black beans in the bottom of a 5 quart slow cooker. Remove chicken from skillet and place in the slow cooker on top of the beans.

Pour tomatoes over the chicken and beans and sprinkle with fajita seasoning. Cover and cook on LOW setting for 3 to 4 hours.

Green Rice

4 cups chicken broth, divided

2 cups rice

1/2 cup cilantro (generous handful)

4 scallions, chopped

zest and juice of 2 limes

1 Tbsp canola oil

1/2 lb spinach (I just use a bag of spinach, I think they are usually 6 oz.)

Place 2 cups of uncooked rice and 3 1/2 cups chicken broth in a pot. Bring to a boil, then cover and simmer over low heat for about 20 minutes or until rice is soft.

While the rice cooks, puree cilantro, scallions, lime zest and juice, oil and remaining ½ cup of broth in a blender.

Gradually add spinach and puree until mixture resembles something like swamp goo.

When rice is about done, add spinach mixture to rice. Stir in and replace lid onto the pot for a couple of minutes.

Serve rice alongside Chicken on top of beans and tomatoes.