3 lbs boneless, skinless chicken breasts, sliced in half lengthwise
10-oz can Ro*Tel
4-oz can roasted green chiles
1 medium onion, diced
1 Tbsp ground cumin
1 Tbsp chili powder
Juice of half a lime (reserve the other half for garnish)
1 tsp agave nectar
15-oz can pinto beans, rinsed and drained
2 cups cooked long-grain white rice, or brown rice (1 cup rice cooked with 2 cups water)
Optional toppings: avocado slices, shredded cheese, chopped cilantro
In a 4-1/2- or 5-quart slow cooker, place the chicken pieces.
In a small bowl, stir together the Ro*Tel, chiles, onion, cumin, chili powder, lime juice and agave. Pour the mixture over the chicken, and add 1/4 cup of water.
Cover, and cook on LOW for 5 hours, giving a stir halfway through the cooking time.
Remove the chicken from the cooker and set aside to cool for 5 minutes in a mixing bowl.
While the chicken is cooling, turn the cooker to HIGH, and add the beans to the cooker.
Using two forks, shred the chicken. Return the chicken to the cooker and stir gently to combine with the liquid and beans. Then, add the cooked rice, and stir again to combine. Cover, and continue to cook on HIGH for 30 minutes, until most of the liquid is absorbed.
Serve hot, topped with avocado slices, grated cheese or cilantro, and a squirt of lime juice. Or, remove from the slow cooker into smaller containers; allow to cool completely, then refrigerate or freeze.