Fiesta Chicken, Refried Beans, and Spanish Rice

I got these recipes from my friend Sheena (she posted them on her recipe blog).  I didn't make the refried beans (I just used canned ones - gasp!), so I can't vouch for those, but the chicken and rice are both really good and REALLY easy!  I served these more like burritos (chicken, beans, rice and cheese rolled up in a tortilla), but I think next time I'll try them as chicken tacos with the beans and rice on the side. 

Fiesta Chicken Tacos

From: Gather Round Our Table

4-5 boneless, skinless chicken breasts (or 12-15 chicken tenders)

1 can cream of chicken soup
1-2 cups salsa
1 pkg. Taco Seasoning Mix
Fixings for tacos (shells, lettuce, tomato, cheese, cilantro, guacamole, etc.)

Place chicken breasts in crock pot. Pour chicken soup on top, then salsa on top of that, then sprinkle taco seasoning all over the top of that. Cook on high for 3-4 hours, or on low for 8-10 hours. Shred the meat and serve with taco fixings.
**I usually put my chicken in the crock pot when it is still frozen and it turns out great!

Refried Beans

From: Food Brings Families Together

2-3 cups dried pinto beans, rinsed

6-8 cups water
2 tsp. salt: you may need to add more later
1 tomato diced
2 jalapeno's diced
1 onion, diced
1 T. minced garlic

Place all in a crock pot and cook on high for 4-6 hours or until the beans are soft. (I know this is a broad time to give you but my beans cook in about 4 hours and my friend when she does it in her crockpot it takes 6 hours to get them soft)When beans are tender pour most of the liquid off the beans. Leave a little bit of liquid, then mash the beans to your desired consistency. I use and immersion blender to do this but you can use a potato masher or the back of a large spoon.

Spanish Rice

From: Food Brings Families Together

2 cups uncooked rice

1 onion, chopped
2 T. garlic, minced
2 T. olive oil
1-15 oz. can diced tomatoes (I prefer petite diced for this)
3 heaping tsp. chili powder
3 heaping tsp. chicken bouillon
1 tsp. Salt
2 1/2 cups water

Heat the oil in a large pot. Add the rice, onion, and garlic and sauté for 5 minutes. Then add all the rest of the ingredients and bring to a boil. Stir, reduce heat to low, cover and simmer for 25-30 minutes. Serve with burritos or any other Mexican dish!!