1/2 lb boneless, skinless chicken breast, diced into 1inch pieces
1 cup basmati, jasmine, or long grain white rice
1 cup chicken stock
1 tbsp tomato paste
2 small onions, chopped
1 sweet bell pepper, chopped
3 cloves garlic, chopped
1/2oz lemon juice
1 tsp chili powder
2 tsp cumin
1/2 tsp salt
1/2 tsp pepper
14oz can diced tomatoes
One small bunch cilantro, stems finely chopped and leaves picked
Instructions
Grease the bottom and the edges of your slow
cooker before pouring in the rice, diced chicken,
chicken stock and the tomato paste, stirring until
mixed.
dd in the chopped vegetables,lemon juice, the
finely diced cilantro stems and all of the
spices. Stir everything with a wooden spoon
until mixed and pour the tomatoes. Use the
wooden spoon to spread the tomatoes evenly over
the top of the other ingredients. Cover and
cook on low for 3 hours, or until the chicken
is cooked through and most of the liquid is
gone. Serve with a garnish of cilantro leaves.
Originally Submitted
10/27/2016
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