Monday Recipe Mission: Crock Pot Tex-Mex Cheesy Chicken ‘N’ Rice

Crock Pot Tex-Mex Chessy Chicken ‘N’ Rice

2 cups converted rice, uncooked; Uncle Ben’s
28 ounces diced tomatoes, Hunt’s All Natural
6 ounces tomato paste, Hunt’s All Natural
3 cups hot water
1 package taco seasoning mix
1 pound boneless & skinless chicken breast — cut in 1/2″ cubes
2 medium onions — chopped
1 medium green bell pepper — chopped

4 ounces green chiles — diced
3/4 teaspoon garlic pepper
8 oz of Shredded Mexican Cheese

In a slow cooker mix together all ingredients except the chiles and garlic pepper. Cover and cook on low heat for 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. Stir in the chiles and garlic pepper. Top With Mexican Cheese Blend & Serve at once.

Simply, Easy, All Natural, and DELICIOUS!!!!
This entry was posted in crock pot, main entrees, monday recipe mission. Bookmark the permalink.

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