Crock Pot Mexicali Rice Food

CROCK-POT CHEESY MEXICAN CHICKEN AND RICE

Crock-Pot Cheesy Mexican Chicken and Rice image

A delicious combination of cheese, chicken, salsa and rice. I created this recipe when I needed to make dinner in the crockpot because my husband was redoing the floors in the kitchen and I had no stove to use. Thanks to him a new chicken recipe was born. I use my homemade canned salsa but any salsa will do. Also, we mostly eat chicken breast, but you can use any type of chicken. The cooking time will need adjusted longer for dark meat or chicken on the bone. There are several variations for this recipe such as adding beans, corn, mushrooms, etc. The possibilities are endless.

Provided by CrissyJ76

Categories One Dish Meal

Time 4h20m

Yield 1 casserole, 6 serving(s)

Number Of Ingredients 8

Ingredients

4 boneless skinless chicken breasts
1 (15 1/2 ounce) jar tostitos queso sauce
1 (16 ounce) jar salsa
3 teaspoons taco seasoning
1/2 teaspoon garlic powder (or to taste)
1 cup chicken stock or 1 cup broth
1 cup rice (I use basmati rice)
sour cream (optional)

Steps:

1. Place chicken breasts in the crockpot.
2. Mix together the salsa, queso dip, chicken stock, taco seasoning, garlic powder and uncooked rice.
3. Pour the mixture over the chicken.
4. Cook on low for 4-5 hours Adjust cooking time depending on the size of the chicken breasts.
5. Garnish with sour cream if desired.

CROCK POT MEXICALI RICE

Crock Pot Mexicali Rice image

This sounds so good and easy to make. I haven't tried it yet, but the recipe is courtesy of an e-mail I received from Chet's Crock. Posted for Zaar World Tour II.

Provided by Stacky5

Categories Brown Rice

Time 3h15m

Yield 4-6 serving(s)

Number Of Ingredients 13

Ingredients

1 (15 1/4 ounce) can whole kernel corn, drained
1 (15 ounce) can black beans, rinsed and drained
1 (4 ounce) can diced green chilies
1 medium onion, chopped
1 red bell pepper, chopped
2 cups brown rice
3 1/2 cups boiling water
1/2 cup thawed frozen orange juice concentrate
6 tablespoons fresh lime juice (from about 3 limes)
1 1/2 tablespoons ground cumin
1 tablespoon chili powder
1/3 cup fresh cilantro, chopped
1/2 teaspoon salt

Steps:

In your crock pot, mix together the corn, black beans, green chilies, onion, bell pepper, rice, boiling water, orange juice concentrate, 1/4 cup of the lime juice, the cumin, and the chili powder.
Cover and cook on the low heat setting 2 3/4 to 3 hours.
Stir in the remaining 2 Tbs lime juice, the cilantro, and salt. Mix well. Serve hot.

Nutrition Facts : Calories 636.7, Fat 5.3, SaturatedFat 0.9, Sodium 1027, Carbohydrate 134.1, Fiber 14.8, Sugar 20.6, Protein 19.5

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