Mexican Dinner: Chicken Tacos and Spanish Rice Dinner

To make an inexpensive and easy Mexican night, serve Slow Cooker Chicken Tacos with Easy Spanish Rice and salad.
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Slow Cooker Chicken Tacos

3-4 boneless skinless chicken breasts
1 cup of salsa (buy 1 large jar and then have enough for tacos, Spanish rice, below and for toppings)
1 Tablespoons of Taco Seasoning

1 package soft tortillas

Optional toppings: sour cream, lettuce, tomatoes, cheese, etc.

In a crockpot, place chicken breasts (frozen) in the bottom of a crockpot.
Sprinkle with the seasoning.
Top with the salsa
Cook on low for 6 hours, or high for 3 hours.
Shred the chicken and serve with your favorite taco toppings.

Easy Spanish Rice

2 tablespoons olive oil
1½ cup uncooked white rice
2 cups water
1 cup chunky salsa

1 can Rotel Original Tomatoes with Chilies
garlic salt and cumin, to taste

Put all ingrients in a rice cooker or cook according to the instructions on the bag of rice.

source: Eating on a Dime