Tex-Mex Chicken 'N' Rice

* Exported from MasterCook II *

Tex-Mex Chicken 'N' Rice

Recipe By : The Best Slow Cooker Cookbook Ever
Serving Size : 8 Preparation Time :0:00
Categories : Chicken Crockpot
Rice

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups converted white rice
1 can diced peeled tomatoes -- 28-oz.
1 can tomato paste -- 6-oz.
3 cups hot water
1 package chicken taco seasoning mix
--(1.04-oz.)
4 chicken breast halves
--skinless, boneless, cubed
2 medium onions -- chopped
1 can diced green chilies -- 4-oz.
3/4 teaspoon garlic pepper

1. In a 5-quart electric slow cooker, mix together all the ingredients
except the chilies and garlic pepper.
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. Stir in the green chiles and garlic pepper and serve at once.

Formatted by Lynn Thomas dcqp82a@prodigy.com. Source: The Best Slow
Cooker Cookbook Ever by Natalie Haughton. Lynn's notes: Made this
6-25-98; added 1 can Mexicorn and 3 cloves chopped garlic. Used mild
taco mix and cooked for 3 hours, added 1/2 cup more water and stirred.
Cooked another 1-1/2 hours, omitted green chilies and garlic pepper,
served with a sprinkling of shredded cheddar cheese and a dollop of sour
cream. This was a delicious dinner with everything included in one pot.
I only needed to add a side salad.

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