Apr 08 2014

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Mexican Chicken and Rice Bowl

Not too spicy- my kids and husband enjoy this equally. You can add some extra heat with the salsa if it’s too mild for your taste buds.

Mexican Chicken and Rice BowlCrock pot cooking: Mexican Chicken and Rice Bowl


  • 2 lbs. of boneless, skinless chicken cut into 1-inch strips
  • 2 Tbsp. taco seasoning mix (half a 1.5 oz package)
  • 2 Tbsp. flour
  • 1 green bell pepper
  • 1 red bell pepper
  • 1 cup frozen corn
  • 2/3 cup diced yellow onion (about ½ an onion)
  • 1 cup chunky salsa
  • 1 cup shredded Mexican cheese
  • Approx. 4 cups prepared brown rice (2 cups dry, before cooking)

Directions for slow cooker

  • Mix chicken strips with taco seasoning and flour
  • Stir in vegetables
  • Cook on low 6-8 hours or high for 3-4 hours (I prefer to cook on high)

Serve over brown rice and top with salsa and cheese



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