Wednesday, December 15, 2010

Fiesta Chicken with Rice & Beans

15 ounces tomato sauce
29 ounces canned Petite Diced Tomatoes with Green Chilies
1 cup long-grain rice (I added 2 cups)
14 1/2 ounces canned Chicken Broth
15 ounces canned pinto beans -- undrained
1 pound skinless boneless chicken thighs -- or breasts
1 1-ounce packet chicken taco seasoning

1. Combine tomato sauce, tomatoes, rice, broth, beans, chicken
and seasoning mix in CROCK-POT slow cooker; stir to blend.

2. Cover and cook on LOW for 8 to 10 hours or on HIGH for 4 to 6 hours. I use an extra cup of rice because I like it to be a thicker mixture for chicken burritos.

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