Crock Pot Mexicali Rice Food
CROCK-POT CHEESY MEXICAN CHICKEN AND RICE
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
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
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
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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