Wow, this recipe totally exceeded my expectations.  That said let me give a huge shout out to Cathy, of Noble Pig.  While I did follow some of her methods, recommendations, I did make some changes, but for her lovely recipe please check here.  Such a delicious recipe, especially when you have hot weather, and do not want to add extra heat to your kitchen/home!  This is a recipe I will make time and time again, and given that it is made in a slow cooker - even better.  The recipe here is based on the ingredients I had on hand, plus so easy to make gluten free - but, be sure to use only Gluten Free Minute Rice - they do have flavoured mixes that may not be gluten free.

A note about heat - we are total wimps when it comes to heat lol.  That said there was a bit of a bite to this recipe - but we loved it - perfect heat for us.  You could definitely add chopped jalapeno chilies if you wanted more heat.

Also, I love cilantro and use it heavy handedly, if cilantro is not your friend, omit or add sparingly.

1 lb. skinless, boneless chicken breasts

2 Tblsp. Extra virgin olive oil

3/4 cup roughly chopped red onion

1 cup mild salsa

398 ml. can of rinsed black bean

248 ml. can of Mild Rotel Tomatoes and Chili's

2 cups vegetable broth

1/2 cup frozen corn

1/2 of a small red pepper sliced into strips

1/2 of a small green pepper sliced into strips

1/2 tsp. chili powder, 1 tsp: smoked paprika, oregano, garlic powder, cumin, salt

1 cup Whole grain Gluten Free Minute rice - rinse well

handful of fresh chopped cilantro

grated sharp cheddar cheese

Now, before getting into the recipe - I think? this is a 4-5 quart slow cooker? - So sorry I do not know for sure.

Turn the slow cooker to low and add in the Evoo - spreading with plastic wrap to ensure sides and bottom are covered well.  In a bowl combine:  Spices, onion, salsa, rotel, black beans, corn, vegetable broth, mix until well combined.  Pat the chicken breasts dry and add them to the slow cooker, then pour in the bowl of mixed ingredients over top, lid on, cook on low for 4.5 hrs.

Remove the chicken breast to a plate, keeping a lid on the slow cooker.  Shred apart the chicken breasts, (I used 2 forks) return to the slow cooker, then add in the rinsed minute whole grain rice and sliced peppers stirring well.

Lid on and continue to slow cook for another 1 hr.  Add in a huge handful of chopped cilantro, stir well and serve with grated cheddar cheese and more cilantro for garnish.  Enjoy everyone - we loved it, thank you Cathy such a lovely recipe!