Crock Pot Mexicali Rice Recipes

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SLOW COOKER MEXICAN CHICKEN AND RICE



Slow Cooker Mexican Chicken and Rice image

Easy, simple, and tastes great!

Provided by mommyyoder

Categories     World Cuisine Recipes     Latin American     Mexican

Time 3h30m

Yield 6

Number Of Ingredients 8

3 cups chicken broth
1 ½ cups converted long-grain white rice
½ large white onion, sliced
1 (24 ounce) jar salsa
1 (4 ounce) can chopped green chilies
1 (1 ounce) packet dry taco seasoning mix, divided
2 skinless, boneless chicken breast halves
1 (15 ounce) can black beans, drained

Steps:

  • Pour the chicken stock into a slow cooker, and stir in the rice, onion, salsa, green chilies, and half the taco seasoning. Rub the remaining taco seasoning over the chicken breasts, and place into the cooker. Place the lid on the cooker, and set to high setting.
  • Cook until the rice is thickened and most of the liquid has been absorbed, about 3 hours. About 20 minutes before serving time, turn the cooker to warm setting. Remove the chicken breasts, and slice them. Stir the chicken and the black beans into the slow cooker. Return lid to cooker, allow the beans to heat, and serve.

Nutrition Facts : Calories 339.9 calories, Carbohydrate 61.8 g, Cholesterol 22.8 mg, Fat 1.9 g, Fiber 8.2 g, Protein 18.2 g, SaturatedFat 0.5 g, Sodium 2005.8 mg, Sugar 6 g

SLOW COOKER SPANISH RICE



Slow Cooker Spanish Rice image

Easy, quick Spanish rice in a slow cooker.

Provided by CHILLIE72

Categories     Side Dish     Rice Side Dish Recipes     Spanish Rice Recipes

Time 6h25m

Yield 6

Number Of Ingredients 10

2 pounds ground beef or chuck
1 (28 ounce) can whole peeled tomatoes
2 green bell peppers, chopped
1 cup water
1 (8 ounce) can tomato sauce
2 onions, chopped
1 cup uncooked converted rice
2 ½ teaspoons salt
2 ½ teaspoons chili powder
2 teaspoons Worcestershire sauce

Steps:

  • Place ground beef in a large skillet. Cook and stir over medium-high heat until browned and crumbly, 5 to 7 minutes. Drain and discard grease. Transfer beef to a slow cooker.
  • Combine tomatoes, green pepper, water, tomato sauce, onions, rice, salt, chili powder, and Worcestershire sauce in the slow cooker. Stir thoroughly. Cover and cook on Low until rice is tender, 6 to 8 hours.

Nutrition Facts : Calories 399 calories, Carbohydrate 38.1 g, Cholesterol 68.6 mg, Fat 17.7 g, Fiber 3.9 g, Protein 22.1 g, SaturatedFat 6.9 g, Sodium 1428.7 mg, Sugar 7.4 g

SLOW-COOKER SPANISH RICE



Slow-Cooker Spanish Rice image

Here's an economical dish with authentic Tex-Mex taste. Even the little ones will go for this Spanish rice. -Sharon Tipton, Casselberry, Florida

Provided by Taste of Home

Categories     Dinner

Time 4h30m

Yield 8 servings.

Number Of Ingredients 15

1-1/2 pounds ground beef
2 medium onions, chopped
1 medium green pepper, chopped
1 celery rib, chopped
2 garlic cloves, minced
1-1/2 cups uncooked converted rice (not instant)
1 can (28 ounces) diced tomatoes, drained
1 can (6 ounces) tomato paste
1 teaspoon salt
1 teaspoon sugar
1 teaspoon chili powder
Dash pepper
1-1/2 cups water
1 can (2-1/4 ounces) sliced ripe olives, drained
1/2 cup shredded cheddar cheese

Steps:

  • In a large skillet over medium-high heat, cook beef, onions, pepper and celery 7-8 minutes or until no longer pink, breaking into crumbles. Add garlic; cook 1 minute longer. Drain and transfer meat mixture to a 4- or 5-qt. slow cooker. Add next eight ingredients., Cook, covered, on low until rice and vegetables are tender, 4-5 hours, stirring once. Top with olives and cheese before serving.

Nutrition Facts : Calories 378 calories, Fat 13g fat (5g saturated fat), Cholesterol 60mg cholesterol, Sodium 632mg sodium, Carbohydrate 42g carbohydrate (7g sugars, Fiber 3g fiber), Protein 22g protein.

CROCK POT MEXICAN CHICKEN AND SPANISH RICE



Crock Pot Mexican Chicken and Spanish Rice image

My husband was out of town and I wanted mexican food. So I decided to experiment. I have made this several times since and it has been a big hit with everyone. I have sherred or sliced the chicken and mixed with the rice. The chicken is also good as chicken tacos. I just recently used the chicken to make enchiladas and served the rice on the side. I have plans to try this same recipe with beef.

Provided by Twolittledudesmommy

Categories     One Dish Meal

Time 5h5m

Yield 4 serving(s)

Number Of Ingredients 5

3 -4 boneless skinless chicken breasts (frozen or thawed)
1 cup water
1/4 cup taco seasoning
0.5 (15 1/2 ounce) jar salsa
2 cups instant rice

Steps:

  • Place chicken in to crock pot. Mix water, taco seasoning, and salsa (I use half the jar) together. Pour onto chicken. Set crock pot to low and let it cook for 3 to 4 hours.
  • After chicken is done remove and put rice in leftover liquid. While rice is cooking shredded or slice chicken.
  • Once rice is done (about 10 to 20, depending on how cooked you like your rice) mix chicken in or serve as taco or make enchiladas with the chicken.

CROCK POT MEXICALI RICE



Crock Pot Mexicali Rice image

This sounds so good and easy to make. I haven't tried it yet, but the recipe is courtesy of an e-mail I received from Chet's Crock. Posted for Zaar World Tour II.

Provided by Stacky5

Categories     Brown Rice

Time 3h15m

Yield 4-6 serving(s)

Number Of Ingredients 13

1 (15 1/4 ounce) can whole kernel corn, drained
1 (15 ounce) can black beans, rinsed and drained
1 (4 ounce) can diced green chilies
1 medium onion, chopped
1 red bell pepper, chopped
2 cups brown rice
3 1/2 cups boiling water
1/2 cup thawed frozen orange juice concentrate
6 tablespoons fresh lime juice (from about 3 limes)
1 1/2 tablespoons ground cumin
1 tablespoon chili powder
1/3 cup fresh cilantro, chopped
1/2 teaspoon salt

Steps:

  • In your crock pot, mix together the corn, black beans, green chilies, onion, bell pepper, rice, boiling water, orange juice concentrate, 1/4 cup of the lime juice, the cumin, and the chili powder.
  • Cover and cook on the low heat setting 2 3/4 to 3 hours.
  • Stir in the remaining 2 Tbs lime juice, the cilantro, and salt. Mix well. Serve hot.

Nutrition Facts : Calories 636.7, Fat 5.3, SaturatedFat 0.9, Sodium 1027, Carbohydrate 134.1, Fiber 14.8, Sugar 20.6, Protein 19.5

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