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
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
-
Step1Layer 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.
-
Step2Cover 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.
-
Step3Mix rice and chilies.
-
Step4Remove 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;Tips from the Betty Crocker Kitchens
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