We support you, just not your browser.
Your browser hasn't been updated in a while. For a better experience, we recommend upgrading to the latest version of IE, Google Chrome, Firefox or Safari.
ENDECA_EXCLUDE_START
ENDECA_EXCLUDE_END

Mexican Chicken with Green Chili Rice

 0 Ratings
0 Comments
  • Prep Time 15 min
  • Total Time 7 hr 25 min
  • Servings 4

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

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

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

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.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
400
Calories from Fat
45
% Daily Value
Total Fat
5g
5%
Saturated Fat
1g
1%
Cholesterol
75mg
75%
Sodium
490mg
490%
Total Carbohydrate
61g
61%
Dietary Fiber
4g
4%
Protein
32g
32%
% Daily Value*:
Iron
22%
22%
Exchanges:
3 Starch; 3 Vegetable; 2 Lean Meat;
*Percent Daily Values are based on a 2,000 calorie diet.

Rate and Comment

© 2015 ®/TM General Mills All Rights Reserved

ENDECA_EXCLUDE_START
ENDECA_EXCLUDE_END
close