Mexican Chicken With Green Chili Rice |
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Prep Time: 15 Minutes Cook Time: 480 Minutes |
Ready In: 495 Minutes Servings: 4 |
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You can use 1/4 teaspoon chili powder instead of cumin if you like, but I love the cumin. If you prefer your bell peppers more crunchy, add them the last 15 minutes of cooking. Ingredients:
1 medium butternut squash, peeled and cut into 2 inch pieces |
1 medium green bell pepper, cut into 1 inch pieces |
4 boneless skinless chicken breasts, halved, cut into 3 pieces each |
1 (14 1/2 ounce) can stewed tomatoes, undrained |
1/2 cup salsa |
1/4 cup raisins |
1/4 teaspoon ground cinnamon |
1/4 teaspoon ground cumin |
3 cups hot cooked rice |
1 (4 ounce) can chopped green chilies, drained |
Directions:
1. Layer squash, bell pepper and chicken in a 3 1/2 to 6 quart slow cooker. Mix tomatoes, salsa, raisins, cinnamon, and cumin, pour over chicken mixture.
2. Cover and cook on low heat setting 7-8 hours or until squash is tender and juice of chicken is no longer pink when center is cut.
3. Mix rice and chiles.
4. Remove chicken and vegetables from cooker, usaing slotted spoon. Serve on rice. Stir sauce in cooker, spoon over chicken and vegetables.
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