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Crock-Pot® Fiesta Chicken & Rice Bowls

April 3, 2018 by nadia.payne

Print Recipe
Crock-Pot® Fiesta Chicken & Rice Bowls
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Rating: 0
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Course Main Dish
Prep Time 10 minutes
Cook Time 3-8 hours
Servings
cup
Ingredients
  • 1 lb uncooked chicken cubed
  • 1 cup uncooked brown rice
  • 1 can enchilada sauce 10oz
  • 1 can chopped green chilies 4oz
  • 1/2 cup chicken broth
  • 1 medium onion chopped
  • 1 tsp cumin
Course Main Dish
Prep Time 10 minutes
Cook Time 3-8 hours
Servings
cup
Ingredients
  • 1 lb uncooked chicken cubed
  • 1 cup uncooked brown rice
  • 1 can enchilada sauce 10oz
  • 1 can chopped green chilies 4oz
  • 1/2 cup chicken broth
  • 1 medium onion chopped
  • 1 tsp cumin
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Wash your hands and clean your cooking area.
  2. Chop the chicken and onion. If possible use a separate cutting board for each or wash the cutting board and knife between ingredients.
  3. Add chicken, rice, enchilada sauce, green chilies, chicken broth, onion, and cumin to the slow cooker.
  4. Stir to combine.
  5. Cook on low for 6-8 hours or high for 3-4 hours.
  6. Note: If you do not have a Crock-Pot®/slow cooker, you can prepare this dish in your stove but you might need and extra ¼ cup of chicken broth. Cook in low-medium heat for about 40 minutes or until liquid is absorbed and rice is fully cooked.
Recipe Notes

Nutrition Facts Servings: 6, Serv. size: 1 cup (179g), Amount per serving: Calories 180, Total Fat 2.5g (3% DV), Sat. Fat 0.5g (3% DV), Trans Fat 0g, Cholest. 45mg (15% DV), Sodium 600g (26% DV), Total Carb. 20g (7% DV), Fiber 2g (7% DV), Total Sugars 5g (Incl. 0g Added Sugars, 0% DV), Protein 19g, Vit. D (0% DV), Calcium (2% DV), Iron (6% DV), Potas. (4% DV)

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Filed Under: recipes

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Texas A&M University System Member

This work is supported by the Expanded Food and Nutrition Education Program from the USDA National Institute of Food and Agriculture.

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