Tex-Mex Chicken 'N' Rice
- Main Ingredient: Chicken Rice and Grains Cheese Corn Tomatoes
- Preparation: Crock Pot and Slow Cooker
- Course: Various Main Dishes
- Yield:
Tex-Mex Chicken 'N' Rice ingredients
- 2 c converted white rice
- 1 cn diced peeled tomatoes -- 28-oz.
- 1 cn tomato paste -- 6-oz.
- 3 c Hot water
- 1 pk chicken taco seasoning mix
- --(1.04-oz.)
- 4 chicken breast halves
- --skinless, boneless, cubed
- 2 med onions -- chopped
- 1 cn diced green chilies -- 4-oz.
- 3⁄4 t garlic pepper
Cooking Tex-Mex Chicken 'N' Rice
1. 1. In a 5-quart electric slow cooker, mix together all the ingredients except the chilies and garlic pepper.
2. 2. Cover and cook on the low heat setting 4 to 4-1/2 hours, or until the rice is tender and the chicken is white throughout; do not overcook or the rice will be mushy.
3. 3. Stiri in the green chiles and garlic pepper and serve at once.
4. Source: The Best Slow Cooker Cookbook Ever by Natalie Haughton.
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