Santa Fe Chicken Wraps and Mexican Rice

Where did the weekend go? Oh, that's right, it was spent in the car! It was worth it though, we have Michelle and the animals safely in Georgia. It is pretty much going to be a zoo this week at our house. We have Molly (our dog), Lola (David and Dana's Dog), Maddie (Michelle's Dog) and Bella (Shell's Cat). Maddie is having a hard time adjusting to the big dogs, but it will get better. We will have visiting hours at the zoo and field trips to the lake.

I am posting delicious Mexican Recipes for you to try. This was very easy to make (crock pot) and the rice is AMAZING.
Santa Fe Chicken Wraps from Fairhope Foodie-

1-1/2 lbs. chicken breasts (I used 3)
1 can Rotel, undrained
1 can black beans, drained and rinsed
8 oz. frozen corn (or the kernels from 3 ears)
1/4 cup chopped fresh cilantro
2 cups chicken broth
3 scallions, chopped (whites and a little bit of the green)
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon cumin
1-1/2 teaspoons salt
1 teaspoon black pepper

Combine chicken broth, beans, corn, Rotel, cilantro, scallion, garlic powder, onion powder, cumin and salt and pepper in the crock pot. Season chicken breasts with salt and pepper and nestle down in the juices. Cook on low for 8-10 hours or on high for 6 hours. 30 minutes before serving, remove chicken and shred. Return chicken to slow cooker and stir in. Adjust seasoning if needed. You can serve this over rice and top with desired toppings, or wrapped in a tortilla. 

Next up is the Mexican Rice from the Pioneer Woman! I had fun making this and anytime I make a Mexican dish, this is a must for a side.  

• 2 Tablespoons Canola Oil
• ½ whole Large Onion, Chopped
• 3 cloves Garlic, Minced
• 2 cups Long Grain Rice
• 1 can Rotel (10 Ounce)
• 1 can Whole Tomatoes (14.5 Ounce)
• 2 cups Low Sodium Chicken Broth (more If Needed)
• 1 teaspoon Cumin (more To Taste)
• 1 teaspoon Kosher Salt
• Fresh Cilantro, Chopped

Heat oil in a large skillet. Add onions and garlic, then cook for 3 to 4 minutes. Reduce heat to low and add rice and garlic. Stir constantly, making sure the rice doesn’t burn. Cook over low heat for 3 minutes.

Add Ro-tel and tomatoes. Stir to combine and let cook for 2 minutes.

Finally, add broth and bring to a boil. Reduce heat to low, cover, and simmer for 10 to 15 additional minutes or until rice is done. Add more liquid as needed; rice shouldn’t be sticky. Just before serving, sprinkle lots of freshly chopped cilantro over the top. Serve immediately.

Here is all the yummy food. The rice makes enough for an army so it's great for guests. I would say about 8 side servings.