Tex-mex chicken 'n' rice

 
                          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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