Mexican chicken salad

1. 1

   bring 4 cups of water to boil

2. 2

   add rice bring heat down to low and cover with lid for 40 min

3. 3

   add corn, tomatoes, 2 tablespoons cilantro, half a lime juice, half a red onion, red wine vinegar, clove of garlic

4. 4

   place bacon in pan with half of a red onion, cook on low til caramelized, add beans and cook on low for 30 min stirring occasionally.

5. 5

   season chicken with rub, cook in a pan with oil butter and half a onion for 15 min

6. 6

   place chicken in pan 1st and cook for 7-10 min before adding onion

* Per serving · 4 servings · Values may vary.

No additional tips available.