Cindy Lynn's Tomato-Chicken Risotto |
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Prep Time: 10 Minutes Cook Time: 480 Minutes |
Ready In: 490 Minutes Servings: 4 |
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This is my modified version of a recipe from my Rival's Crockpot Cooking cookbook. It is quick and easy to slap together and tastes very much like Spanish Rice with chicken rather than burger. It was a major hit with everyone in my family recently. I hope you enjoy it too! Ingredients:
3 lbs fryer, cut into serving pieces or 6 chicken parts |
1 small green pepper, seeded and chopped |
1/3 cup chopped onion |
1 clove garlic, minced |
1 quart home-canned tomato (or 1 large can purchased from the grocery) |
1/2 cup water |
1 teaspoon salt |
1 cup raw long-grain rice |
grated parmesan cheese |
Directions:
1. Rinse chicken pieces, pat dry, then brown and place in crockpot.
2. Combine remaining ingredients except the Parmesan cheese.
3. Pour over chicken.
4. Cover and cook on Low setting for 5 to 8 hours.
5. Just before serving, sprinkle with grated Parmesan cheese.
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