Not too spicy- my kids and husband enjoy this equally. You can add some extra heat with the salsa if it’s too mild for your taste buds.

Mexican Chicken and Rice Bowl

Ingredients

• 2 lbs. of boneless, skinless chicken cut into 1-inch strips
• 2 Tbsp. taco seasoning mix (half a 1.5 oz package)
• 2 Tbsp. flour
• 1 green bell pepper
• 1 red bell pepper
• 1 cup frozen corn
• 2/3 cup diced yellow onion (about ½ an onion)
• 1 cup chunky salsa
• 1 cup shredded Mexican cheese
• Approx. 4 cups prepared brown rice (2 cups dry, before cooking)

Directions for slow cooker

• Mix chicken strips with taco seasoning and flour
• Stir in vegetables
• Cook on low 6-8 hours or high for 3-4 hours (I prefer to cook on high)

Serve over brown rice and top with salsa and cheese