Submitted by: Camille Clark
Prep Time: 1 Hour
Cook Time: 1 Hour
This dish is perfectly balanced---not to spicy, not too mild. Add shrimp if you'd like! I made this recipe when I knew I wasn't going to have enough time to cook the next day. All I did an hour before dinner, was heat it up for an hour in the crock pot!
Bring 2 cups water to a boil in a small pot over medium heat. Stir in rice and 1 Tbsp coconut oil, cover and reduce heat to low. Cook for 50 minutes. Let sit for 10 minutes with lid on.
Meanwhile, combine spices in small bowl and spread evenly into shallow dish. Pat dry and poke holes in chicken. Roll in shallow dish to thoroughly coat and dry rub. Meanwhile, fill medium pot with 3 inches water. Bring to boil over medium-high heat.
Melt 1 Tbsp coconut oil in large cast iron skillet over medium heat until shimmering. Add onion and cook, stirring constantly, until golden brown. Add garlic and cook until fragrant, about 30 seconds. Push to the side in skillet. Add 1 teaspoon oil and cook chicken until golden brown, 3-5 minutes. Turn onto other side and cook until golden brown, 3-5 minutes. Transfer to large plate. Using two forks, shred chicken into bite-size pieces.
Put sausages in pre-boiled water. Boil until sausages float to water's surface, about 6-10 minutes. Remove from water and cut sausages into 1/2 inch slices.
Combine salsa and cooked rice in crock pot set to high. Add beans and 1 cup cheese and stir. Fold in chicken, sausage, and 1/2 cup cheese. Sprinkle 1/2 cup cheese over surface. Place lid on and cook until hot, about 1 hour. Serve.