- 4-5 chicken breasts (boneless and skinless)
- 1 can corn, drained
- 1 can black beans, drained and rinsed
- 3 cups mango salsa
- Cumin to taste
- Lemon Pepper to taste
Put chicken breasts in crock pot. Add spices. Cover and cook chicken until tender. Shred chicken on a plate and return to crock pot. Save juices in separate bowl.
Add corn, beans and salsa. More salsa can be added to taste. If mixture seems dry, add some of reserved juices.
Serve over coconut jasmine rice for that Rumbi Island Grill taste. Garnish with cilantro or parsely, if desired.
*You could use regular salsa for a Mexican taste and serve over regular rice or tortilla chips.
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