Normally when we eat Mexican food we always eat a chilli, enchiladas or fajitas. The other day I fancied a change from our usual Mexican dinners. I also wanted to use the slow cooker as I didn’t have a lot of time that day. Therefore I decided to use the spices from a chilli, add rice, chicken, vegetables and stock and let them cook together. The finished meal was so tasty I had to share the recipe with you. Below is a video and recipe for you.
What do you enjoy cooked in the slow cooker? Let me know is the comments below and please don’t forget to like and follow me.
Equipment
- Sharp knife
- Chopping board
- Colander
- Teaspoon
- Tablespoon
- Slow cooker
Serves 4
Ingredients
- Chicken x 500g
- Leek x 1
- Carrot x 1
- Courgette x 1
- Red pepper x 1
- Green beans
- Rice x 300g
- Bone broth or chicken stock x 600ml
- Tamari or soy sauce x 2 tbsps
- Mild, medium or hot chilli powder x 1 tsp
- Ground ginger x 1 tsp
- Ground cumin x 1 tsp
- Ground coriander x 1 tsp
- Ground sweet cinnamon x 1 tsp
- Fresh coriander x 1 handful
- Salt and pepper to taste
Method
- Remove the scrappy ends of the top of the leek and the hard end from the bottom with the sharp knife.
- Slice the leek and put the slices into the slow cooker pot.
- Peel, slice and dice the carrot and courgette and put this into the slow cooker pot.
- Cut the top from the red pepper and remove the core and the stalk.
- Slice and dice the flesh and put these ingredients into the slow cooker pot.
- Measure the rice and put it into the saucepan.
- Place the rice under the tap and add water.
- Move the rice around in the pan.
- The water should start to discolour with the starch from the rice.
- Pour through the colander and repeat the process once or twice more.
- By the end of the process the water should start to look more clear.
- Once the rice has been washed put it into the slow cooker pot.
- Pour over the bone broth or chicken stock and the tamari.
- Sprinkle over the mild, medium or hot chilli powder, ground ginger, ground cumin, ground coriander, ground sweet cinnamon and salt and pepper to taste.
- Add the green beans to the pot as well.
- Slice the chicken breasts into 1 inch pieces and add this to the slow cooker pot.
- Turn the pot onto high for 2 – 3 hours or turn it onto low for 5 – 6 hours.
- When all the liquid has disappeared from the base of the pot and the rice is soft it’s cooked.
- Chop the fresh coriander and stir it into the pot.
- Then serve and enjoy.
Slow Cooker Mexican Chicken Rice was a hit in our house. My husband Howard, son Ted and I really enjoyed this meal. It was easy to prepare and cook. Plus it took no time at all to devour. It’s not a dish that is freezable. Rice is not a food that should be frozen. Although you could have leftovers the next day. The leftovers must be eaten the next day as rice when left contains germs that aren’t good for the gut. However you decide to eat this dish, as always, please enjoy. Thank you xxx
Googies Kitchen Life 