Tex-Mex Chicken & Rice (Crock Pot)

Prep Time: 30 Minutes

Cook Time: 210 Minutes

Ready In: 240 Minutes

Servings: 8

Another recipe without a past, I have no idea where it came from and I don't recognize the hand it's written in. I do remember that it is delicious.

Ingredients:

1 teaspoon whole dried chipotle powder

1 teaspoon whole cumin seed

1/2 teaspoon crushed red pepper flakes

1 tablespoon dried onion flakes

1 teaspoon whole mexican oregano

1/2 teaspoon kosher salt

1/2 teaspoon garlic granules

1/2 teaspoon cornstarch

1/4 teaspoon black peppercorns

1 1/2 cups basmati rice

1 (28 ounce) can diced peeled tomatoes

1 (6 ounce) can tomato paste

3 cups chicken stock (homemade is best)

6 chicken thighs, skinned, boned, cut into 3/4 inch cubes

2 yellow onions, chopped

1/2 green bell pepper, chopped

1/2 red bell pepper, chopped

1 -3 jalapeno chile, roasted, seeded, devained, minced

1 (8 ounce) can diced ortega green chilies

Directions:

1. Grind the first 9 ingredients in a spice mill.
2. Combine all ingredients except the Ortega Chilies in crock pot.
3. Mix well.
4. Cover and cook on low for 4 hours until rice and chicken are done.
5. Like most crock pot rice dishes, it will turn mushy if over cooked.
6. Add chilies, mix well and serve.
7. You need a nice salad to counterpoint this dish, maybe Jicama & Cucumber or shredded baby carrot& toasted Pinones (Pine Nuts) dressed with Key Lime Juice or a tart Vinaigrette.

By RecipeOfHealth.com