Cook Time: 7 hours
Ingredients:
- 1 tablespoon Canola oil
- 1 to 1 1/2 lbs boneless chicken breast, cut in 2- to 3-inch long strips
- 1 1/2 cups converted rice (uncooked)
- 1 teaspoon chili powder
- pepper
- 2 teaspoons flour
- Wyler's Shakers™ Chicken with Garlic and Herbs, or other chicken bouillon or base
- 1 can cream of chicken soup
- 1 can (15oz) diced tomatoes with juice
- 1 small can mild green chiles, chopped
- 1 small can sliced black olives, drained
- 1 can "Mexican" or "Fiesta" corn, drain and reserve 1/4 cup liquid
- (if using "Niblets" or frozen corn, use water or broth in place of the 1/4 cup liquid)
- 2 tablespoons tomato paste
Preparation:
Heat oil in a skillet over medium heat. Toss chicken pieces with chili powder, pepper (to taste), flour and Wyler's Shakers. Fry to brown on all sides. Place rice in the slow cooker/Crock Pot. Top with chicken. Combine remaining ingredients (except cheese) in a medium bowl; stir to combine. Pour over chicken and rice. Cover and cook on low for 6 to 7 hours. Top with shredded cheese the last 30 minutes of cooking. Spanish rice recipe serves 4 to 6.
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Spanish Rice with Ground Beef
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Rice Pilau Recipes (several)
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Lentils and Rice
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Side Dish Casseroles
Slow Cooker Recipes | Casseroles | Main Recipe Index
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