Mexican Chicken with Green Chili Rice

Mexican Chicken with Green Chili Rice

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

Prep Time

15

Minutes

Total Time

7:25

Hrs:Mins

Makes

4

servings

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
  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.
Makes 4 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Ingredient Substitution
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.
Finishing Touch
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.

Nutrition Information:

1 Serving (1 Serving )
  • Calories 400
    • (Calories from Fat 45),
  • Total Fat 5g
    • (Saturated Fat 1g,),
  • Cholesterol 75mg;
  • Sodium 490mg;
  • Total Carbohydrate 61g
    • (Dietary Fiber 4g,
  • Protein 32g;
Percent Daily Value*:
    Exchanges:
    • 3 Starch;
    • 3 Vegetable;
    • 2 Lean Meat;
    *Percent Daily Values are based on a 2,000 calorie diet.