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    Tex-Mex Chicken and Rice


    Source of Recipe


    “The Best Slow Cooker Cookbook Ever”, Natalie Haughton

    Recipe Link: http://communities.msn.com/recipesfornoncooks/crockpot.msnw

    List of Ingredients




    2 cups converted white rice

    1 (28-ounce) can diced peeled tomatoes

    1 (6-ounce can) tomato paste

    3 cups hot water

    1 (1.04-ounce) package taco seasoning mix

    4 skinless, boneless chicken breast halves, cut into 1/2-inch cubes

    2 medium onions, chopped

    1 green bell pepper, chopped

    1 (4-ounce) can green chilies

    3/4 teaspoon garlic pepper

    Recipe



    1. In a 5-quart crockpot, mix together all the ingredients except the chilies and garlic pepper. Cover and cook on 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.

    2. Stir in the green chilies and garlic pepper and serve at once.

    Serves 8

 

 

 

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