Wednesday, June 19, 2013

Tex Mex Chicken and Rice

This was very good.  We ate this in tortillas with beans and cheese.  Next time I will use crushed tomatoes or puree the diced tomatoes since Jenna doesn't like chunky tomatoes.
Tex Mex Chicken and Rice Serving Size : 8


2 cups white rice -- converted
28 ounces tomatoes -- diced
6 ounces tomato paste
3 cups hot water
1 package taco seasoning mix -- chicken
4 chicken breast halves without skin -- boned
2 medium onions -- chopped
4 ounces green chiles -- diced
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.

Per Serving (excluding unknown items): 298 Calories; 2g Fat (4.6% calories from fat); 19g Protein; 51g Carbohydrate; 3g Dietary Fiber; 34mg cholesterol; 512mg Sodium.

 

 

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