Mexican Chicken with Green Chili Rice

Looking for a Mexican dinner? Enjoy chicken and vegetables served with rice – a spicy slow cooked meal!

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Prep Time 15 min
Total Time 7 hr 25 min
Servings 4

Ingredients

1: medium butternut squash, peeled and cut into 2-inch pieces

1: medium green bell pepper, cut into 1-inch pieces

4: skinless, boneless chicken breast halves (about 1 pound), each cut into 3 pieces

1: can (14 1/2 ounces) stewed tomatoes, undrained

1/2: cup salsa

1/4: cup raisins

1/4: teaspoon ground cinnamon

1/4: teaspoon ground cumin

3: cups hot cooked rice, for serving

1: can (4 ounces) chopped green chilies, drained

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Directions

1 Layer squash, bell pepper and chicken in 3 1/2- to 6-quart slow cooker. Mix tomatoes, salsa, raisins, cinnamon and cumin; pour over chicken mixture.
2 Cover and cook on low heat setting 7 to 8 hours or until squash is tender and juice of chicken is no longer pink when centers of thickest pieces are cut.
3 Mix rice and chilies.
4 Remove chicken and vegetables from cooker, using slotted spoon. Serve on rice. Stir sauce in cooker; spoon over chicken and vegetables.

EXPERT TIPS

Expert Tips

Cumin, a tiny seed the size and shape of a caraway seed, is the dried fruit of the parsley family. This aromatic spice is a popular seasoning for Mexican cooking and is also one of the spices in chili powder. You can use 1/4 teaspoon chili powder to replace the ground cumin in this chicken dish.

A fresh orange salad would be nice to this chicken and rice dish. Arrangeslices of oranges on romaine or other salad greens. Top with a big spoonful of guacamole and a sprinkle of toasted slivered almonds.

If you like your bell pepper with a bit of crunch, add it to the mixture for the last 15 minutes of cooking. Uncover and cook on high heat setting about 15 minutes or until pepper is crisp-tender.

Got questions? Our experts have the answers. Ask Betty now.