Add red pepper, onion, 1- 14 oz can Pinto beans, 1 - 10 1/2 oz RoTel, 1/2 teaspoon salt, 1/4 teaspoon pepper to a smaller crock pot. Add two trimmed skinless boneless chicken breasts.
Cook on low for 4 hours then remove the chicken breast and shred. Place chicken back into crock pot and cook one more hour. A total of 5 hours.
During the last 15 minutes of cooking, it is time to may a quick stove top Mexican rice. Place one teaspoon butter in a non-stick pan over medium-high heat. Chop 1/2 medium onion and cook in the butter until clearing and tender. About 5 minutes.
Add 1 cup salsa, 1 cup water. Bring to a light boil and then add 2 cups Minute Rice, mix well, cover and remove from heat. Allow to set 5 minutes then fluff with a fork and serve.
This should fit in a 3.5 qt or larger crock pot as written.
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