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Export 15 ingredients for grocery delivery
Step 1
Cook enough rice to yield 2½ cups of cooked rice. 1 cup of dry rice will make between 2-3 cups of cooked rice depending on what kind you use.
Step 2
Wash and chop your tomato into a small dice. Remove the seeds and watery inside.
Step 3
After the rice has finished cooking, mix in ½ tbsp of olive oil, 2½ tsp of chili powder, 1 tsp paprika, and salt to taste.
Step 4
Add the chicken breasts to a large pot and cover with water. Bring the pot to a boil over medium high heat and cover the pot with a lid. Allow to boil for 15-20 minutes or until the chicken has cooked through.
Step 5
Once the chicken has finished cooking, remove the breasts from the pot and place them into a large bowl. Shred the chicken with two forks or using a hand mixer.
Step 6
Drain the water from the pot, rinse out any of the proteins left behind and return to the stove to cook the tomato sauce in.
Step 7
While the chicken is cooking prepare the remaining ingredients. Cut your onion and chipotle peppers into a small dice. Measure out your seasonings.
Step 8
Add some oil to your pot over medium high heat. Add in the onion and cook for 1-2 minutes, then add in the seasonings and allow them to toast for a minute. Then add the chopped chipotle peppers and crushed tomatoes.
Step 9
Reduce the heat to low and allow the tomatoes to simmer for 5-10 minutes. Stir in the chicken and season with salt and pepper to taste.
Step 10
In a skillet over medium heat, add a bit of oil and sauté the coleslaw mix. Season with salt early to help draw out some of the water. If you cover it with a lid it may help speed up the process.
Step 11
Season with garlic powder, salt, and pepper to taste.
Step 12
This recipe makes 5 servings. Divide your ingredients evenly between your 5 containers. Store your salsa in a smaller, separate container as you don't want to heat this with your meal.