Tex-Mex Chicken & Rice (Crock Pot) Recipe

Name: Tex-Mex Chicken & Rice (Crock Pot)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 teaspoon whole dried chipotle powder; 1 teaspoon whole cumin seed; ½ teaspoon crushed red pepper flakes; 1 tablespoon dried onion flakes; 1 teaspoon whole Mexican oregano; ½ teaspoon kosher salt; ½ teaspoon garlic granules; ½ teaspoon cornstarch; ¼ teaspoon black peppercorns; 1 ½ cups basmati rice; 1 (28 ounce) candiced peeled tomatoes; 1 (6 ounce) can tomato paste; 3 cups chicken stock (Homemade is best); 6 chicken thighs, skinned, boned, cut into 3/4 inch cubes; 2 yellow onions, chopped; 12 green bell pepper, chopped; 12 red bell pepper, chopped; 1 -3 jalapeno chile, roasted, seeded, devained, minced; 1 (8 ounce) candiced Ortega green chilies

Servings: persons

1 teaspoon whole dried chipotle powder
1 teaspoon whole cumin seed
½ teaspoon crushed red pepper flakes
1 tablespoon dried onion flakes
1 teaspoon whole Mexican oregano
½ teaspoon kosher salt
½ teaspoon garlic granules
½ teaspoon cornstarch
¼ teaspoon black peppercorns
1 ½ cups basmati rice
1 (28 ounce) candiced peeled tomatoes
1 (6 ounce) can tomato paste
3 cups chicken stock (Homemade is best)
6 chicken thighs, skinned, boned, cut into 3/4 inch cubes
2 yellow onions, chopped
12 green bell pepper, chopped
12 red bell pepper, chopped
1 -3 jalapeno chile, roasted, seeded, devained, minced
1 (8 ounce) candiced Ortega green chilies

1
Grind the first 9 ingredients in a spice mill.
2
Combine all ingredients except the Ortega Chilies in crock pot.
3
Mix well.
4
Cover and cook on low for 4 hours until rice and chicken are done.
5
Like most crock pot rice dishes, it will turn mushy if over cooked.
6
Add chilies, mix well and serve.
7
You need a nice salad to counterpoint this dish, maybe Jicama & Cucumber or shredded baby carrot& toasted Pinones (Pine Nuts) dressed with Key Lime Juice or a tart Vinaigrette.

1040

kcal

Calories

Fat

100

Carbs

104

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 1 teaspoon whole dried chipotle powder, 1 teaspoon whole cumin seed, ½ teaspoon crushed red pepper flakes, 1 tablespoon dried onion flakes, and more.

Yes, Tex-Mex Chicken & Rice (Crock Pot) falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Tex-Mex Chicken & Rice (Crock Pot)

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