2013 Bucket List: Mexican Chicken + Rice

This post is a part of the 2013 Bucket List series, in which I tell the whole world my goals so I have to complete them. You can read the original post here. Here is an update on one of my 2013 goals:

Try out monthly meal-planning

Cooking is hard. I love the result but never think to plan any meals. I have encountered a bunch of meal-planning pins on Pinterest, so I'm going to try them out and document the journey.

Update: 

I found this recipe on Pinterest and made it for Sunday dinner to put over rice. It literally couldn't be easier to make, and it's so good I'm making it again. 

The finished meal is rice with Mexican Chicken on top, with shredded cheese and sour cream. 

Mexican Chicken:

1 can diced tomatoes

1 can black beans

1 can pinto beans

1 can yellow corn

1 container of salsa

3-4 frozen chicken breasts

6 cups cooked rice (add 1/2 tbsp oil and dash of salt when cooking)

1 cup shredded cheese

1 small container sour cream

Stick the first 6 ingredients in your crock pot. I like to cook it for 8 hours to let the ingredients simmer, but you can choose whatever setting you like. 

30 minutes before the crock pot is set to finish cooking, boil water on a pot and cook the rice with the oil and a dash of salt. This makes some tasty rice! 

Dish rice + chicken in a bowl and garnish with shredded cheese and a dollop of sour cream. 

Super easy. Can you tell that I am drawn to the easy recipes? I like to make this recipe and divvy it out in tupperware, then freeze them for lunches. I just stick a frozen tupperware in my lunch bag and let it thaw until lunch. It takes about 5 minutes to heat back up in the microwave, but it's better than school lunch! 

Once these goals are completed, I'll probably add a few more goals to the list. If you would like to join me in the 2013 Bucket List Challenge, please put a link of this post in your blog, then comment on it so I know you're in!