Hey everyone, it is me, Dave, welcome to our recipe page. Today, I will show you a way to prepare a special dish, mexican chicken and rice stew. It is one of my favorites food recipes. This time, I am going to make it a little bit unique. This will be really delicious.
Mexican chicken and rice stew is one of the most popular of current trending foods in the world. It’s easy, it’s fast, it tastes yummy. It’s enjoyed by millions every day. They’re fine and they look wonderful. Mexican chicken and rice stew is something which I’ve loved my entire life.
Helping you cut the cost of pet care. To wrap this up, if you want all the stuff I want every night, then make this Spicy Mexican Stew Recipe with Chicken and Rice, your family will love it. Comfortably spicy and great with all the accompaniments. Why is plain rice so good?
To begin with this recipe, we must first prepare a few components. You can have mexican chicken and rice stew using 12 ingredients and 5 steps. Here is how you can achieve that.
The ingredients needed to make Mexican chicken and rice stew:
- Take 1 can cream of mushroom soup
- Get 2 cup chicken broth
- Take 1 packages dry ranch seasoning
- Take 1 packages taco seasoning
- Prepare 1 tbsp garlic powder
- Get 2 boneless skinless chicken breasts
- Get 1/2 packages frozen sweet corn
- Take 1 can mushrooms
- Take 1 can rotel - drained
- Take 1 can black beans - rinsed
- Get 1 tsp ground cumin
- Prepare 1 cup brown rice
Add chicken breast, mushrooms and rotel. Add the fresh chilli and the remaining spice mix and stir well, then add the rice and stir until it is well coated. Place the chicken thighs on top and turn the heat down to low. Spoon the mixture into a shallow ovenproof dish.
Steps to make Mexican chicken and rice stew:
- Add mushroom soup, taco seasoning, ranch seasoning, cumin, and chicken broth to crock pot and mix until smooth.
- Add chicken breast, mushrooms and rotel. Cook on high for 4 hours.
- Add corn and black beans.
- Cook rice according to package. Add to crock pot. Cook an additional 1.5 hours.
- Shred chicken with fork. Mix and serve. I topped it with shredded Cheddar and hot salsa. Sour cream would be great too.
Place the chicken thighs on top and turn the heat down to low. Spoon the mixture into a shallow ovenproof dish. Add the chicken, pepper and stock. Add tomatoes, chicken, Worcestershire, and stock. Cut the lime in half, squeeze juice into the pot, and then add the juiced halves as well.
So that is going to wrap this up for this exceptional food mexican chicken and rice stew recipe. Thanks so much for your time. I’m confident you can make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
