Southwestern Crock-Pot hen and Rice recipe - tacky chook, vegetable and rice dish made in a slow cooker for an smooth weeknight dinner. Peppers, corn, beans and an excellent blend of spices add a Southwestern aptitude to a classic.
- 1 medium green bell pepper chopped
- 1 medium red onion chopped
- 8 oz can tomato sauce
- 15 oz can black beans drained and rinsed
- 4 cloves garlic minced
- 3.5 oz can green chiles
- 15 oz can whole kernel corn OR heaping 1 and 1/2 cups frozen sweet golden corn
- 1 cup long grain rice
- 2 cups water
- 14 oz . crushed tomatoes
- 3 chicken breasts
- 1 teaspoon ground cumin
- 3/4 teaspoon chili powder
- 1/2 teaspoon paprika
- 1 chicken bouillon cube
- 2 cups Colby Jack cheese or a mix of cheddar and Jack
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- Pour tomato sauce on the bottom of Crock-Pot® slow cooker. spread flippantly.
- upload beans, pepper, onion, garlic, chiles, corn, rice, cumin, chili powder, paprika and chook bouillon dice. Stir the whole thing collectively. upload water and beaten tomatoes. Stir well.
- area fowl breasts on pinnacle of the aggregate. Sprinkle salt and pepper over the hen.
- prepare dinner on excessive for four:30 hours. The chicken should be cooked (internal temperature of a hundred sixty five ranges F). put off the hen, chop on reducing board. go back to the Crock-Pot® sluggish cooker. Stir the whole lot together.
- cowl and prepare dinner extra half-hour OR till the rice is cooked.
- Sprinkle cheese over the top. cowl and allow sit for 10 minutes, till the cheese is melted.
- Garnish with chopped parsley or cilantro.
- Serve.
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