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Mexican Chicken with Green Chili Rice

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By Betty Crocker Kitchens
Updated Sep 24, 2015
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Looking for a Mexican dinner? Enjoy chicken and vegetables served with rice – a spicy slow cooked meal!

Mexican Chicken with Green Chili Rice

  • Prep Time 15 min
  • Total 7 hr 25 min
  • Servings 4
  • Ingredients 10
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Ingredients

  • 1 medium butternut squash, peeled and cut into 2-inch pieces
  • 1 medium green bell pepper, cut into 1-inch pieces
  • 4 skinless, boneless chicken breast halves (about 1 pound), each cut into 3 pieces
  • 1 can (14 1/2 ounces) stewed tomatoes, undrained
  • 1/2 cup salsa
  • 1/4 cup raisins
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground cumin
  • 3 cups hot cooked rice, for serving
  • 1 can (4 ounces) chopped green chilies, drained

Instructions

  • Step 
    1
    Layer squash, bell pepper and chicken in 3 1/2- to 6-quart slow cooker. Mix tomatoes, salsa, raisins, cinnamon and cumin; pour over chicken mixture.
  • Step 
    2
    Cover and cook on low heat setting 7 to 8 hours or until squash is tender and juice of chicken is no longer pink when centers of thickest pieces are cut.
  • Step 
    3
    Mix rice and chilies.
  • Step 
    4
    Remove chicken and vegetables from cooker, using slotted spoon. Serve on rice. Stir sauce in cooker; spoon over chicken and vegetables.

Nutrition

400 Calories
5g Total Fat
32g Protein
61g Total Carbohydrate

Nutrition Facts

Serving Size: 1 Serving
Calories
400
Calories from Fat
45
Total Fat
5g
Saturated Fat
1g
Cholesterol
75mg
Sodium
490mg
Total Carbohydrate
61g
Dietary Fiber
4g
Protein
32g
% Daily Value*:
Iron
22%
22%
Exchanges:
3 Starch; 3 Vegetable; 2 Lean Meat;
*Percent Daily Values are based on a 2,000 calorie diet.

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