Saturday, December 10, 2011

Dinner: Slow-Cooker Chicken and Spanish Rice

Dinner for tonight has been cooking for a few hours already.  I have made chicken this way so many times but I have never used a specific recipe so here goes:

Slow-Cooker Chicken
Servings: 6-8
Time: 4 hours

8 chicken breasts
6-8 cups water (enough to cover all ingredients)
1/2 red onion, chopped
2 jalapenos, chopped
1 can stewed tomatoes or tomato sauce (even pasta sauce in a pinch)
1 bunch cilantro, whole pieces or chopped

Place chicken in the slow cooker and cover with onion, jalapeno, tomatoes and cilantro.  Add enough water to cover all ingredients.  Turn slow cooker on high for the first 3 hours, turn to low for the remaining hour.

This recipe is great for taco filling, sandwiches or with rice and/ or  beans.

Spanish Rice:
Servings: 8

1 (15 ounce) can stewed tomatoes
1 1/2 cups chicken stock
1 1/4 cups rice
1 tablespoon butter or 1 tablespoon margarine
2 teaspoons chili powder
3/4 teaspoon oregano
1/2 teaspoon garlic salt
1 teaspoon cumin
In medium saucepan, combine all ingredients (I usually mash tomatoes with potato masher or give them a quick spin in food processor).
Bring to a boil; reduce heat to low.
Cover and simmer 25 minutes or until rice is done. (Unless you like sticky, gooey rice, don't take off the lid and stir at all until it is done).
Garnish with green onions and/or cheddar cheese.

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