MEXICAN CHICKEN WITH GREEN CHILI RICE

Mexican Chicken with Green Chili Rice image

Provided by Betty Crocker Kitchens

Categories Entree

Time 7h25m

Yield 4

Number Of Ingredients 10

Previous Next

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

Steps:

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.
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.
Mix rice and chilies.
Remove chicken and vegetables from cooker, using slotted spoon. Serve on rice. Stir sauce in cooker; spoon over chicken and vegetables.

Nutrition Facts : Calories 400, Carbohydrate 61 g, Cholesterol 75 mg, Fiber 4 g, Protein 32 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 490 mg