Put chicken breasts in crock pot. Add cumin and lemon pepper. Cover and cook chicken until tender. Shred chicken on a plate and return to crock pot. Save juices in separate bowl.
Add corn, beans and salsa. More salsa can be added to taste. If mixture seems dry, add some of reserved juices.
Serve over coconut jasmine rice. Garnish with cilantro or parsely, if desired.
Coconut Rice (rice cooker version)
Place rice in rice cooker. Add the water, coconut milk, sugar and salt. Stir well (use a plastic or wooden utensil to avoid scraping off the non-stick surface).
Cover and set to cook.
Once your rice cooker switches to “warm” mode, allow another 8-10 minutes for rice to finish “steaming”. This will ensure your coconut rice is fully cooked and pleasantly sticky.
Gently fluff with chopsticks before serving. Serves 4
Coconut Rice (stovetop version)
Rub oil over the bottom of a deep-sided pot. You will also need a tight-fitting lid.
Place rice, coconut milk, water, sugar and salt in the pot and set over medium-high to high heat.
Stir until liquid comes to a gentle boil (stirring will keep the rice from sticking to the bottom of the pot and burning).
Once the coconut-water has begun to gently bubble, stop stirring and reduce heat to low (just above minimum). Cover tightly with a lid and let simmer about 15 minutes, or until most of the liquid has been absorbed by the rice (to check, pull rice aside with a fork to see down to the bottom of the pot).
When the liquid is gone, turn off the heat, but leave the covered pot on the burner to steam another 5-10 minutes, or until you’re ready to eat. Tip: Your Coconut Rice will stay warm this way for up to 1 hour or more, great for when you’re expecting company!
When ready to serve, remove the lid and fluff rice with a fork or chopsticks. Taste-test the rice for salt, adding a little more if needed. Serve right out of the pot, or place in another serving bowl.