Southwestern Chicken and Rice
Ingredients
The main ingredients
-
1
unit
onion, chopped
-
2
unit
poblano peppers, chopped
-
1
teaspoon
garlic, chopped
-
1
teaspoon
ground cumin
-
1
teaspoon
smoked paprika
-
1
teaspoon
sea salt
-
1
teaspoon
black pepper
-
1 ½
cups
chicken or vegetable broth
-
20
ounces
RO*TEL
-
16
ounces
boneless chicken
-
8
ounces
cheddar cheese, shredded
-
1
cup
plain Greek yogurt or sour cream
-
6
cups
cooked rice or quinoa (about 2 cups uncooked)
For topping
-
to taste
unit
avocado
-
to taste
unit
green onions
Instructions
- 1. Spray a medium skillet with oil and heat to medium-high. Add onion and poblano peppers and cook for 8 minutes.
- 2. Add garlic, cumin, paprika, sea salt, and black pepper, and cook for one more minute.
- 3. Whisk together broth and RO*TEL in your slow cooker. Add chicken and onion mixture. Cook on low for 6 hours or high for 3.
- 4. Remove chicken and add cheese and Greek yogurt to your slow cooker, whisking to combine.
- 5. Return cover to slow cooker and shred chicken. Return chicken to the slow cooker and add rice or quinoa.
- 6. Cook for another hour on low. Top with avocado and green onions and serve.
Nutrition Facts (estimated)
Servings
8
Calories
382
Total fat
11g
Total carbohydrates
42g
Total protein
26g
Sodium
862mg
Cholesterol
67mg
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