Recipe #222.
                                                          Black Beans and Rice Soup

1-2 Pounds Chicken Tenderloins.
1/2 Onion; chopped.
1 Clove of Garlic; chopped.
Small amount of Olive Oil.
2-3 Cans Reduced Sodium and Fat Chicken Broth.
2-3 Cans of Water.
2-3 Low Sodium Chicken Bouillon Cubes.
1 Cup Instant Brown Rice.
2 Cans Black Beans; drained and rinsed.
Seasoned Salt Substitute to taste.
Pepper to taste.

Season and brown lightly the Chicken Tenderloins, Onion and Garlic in a small amount of Olive Oil.
Transfer into the Crock-Pot with a slotted spoon.
Add in the Rice, Black Beans, Chicken Broth, Water and Bouillon Cubes.
Stir together well.
Cover and cook on Low for 8-10 hours or on High for 4-5 hours.