Tex-Mex Chicken & Rice


Serves: 7
Total Calories: 179

Ingredients

3 boneless, skinless chicken breasts
1 (10 3/4-ounce) can cream of chicken soup
1 (10-ounce) can diced tomatoes with green chiles
1 cup salsa verde
1 teaspoon ground cumin
1 cup quick-cooking brown rice, uncooked
1 1/2 cups fresh or frozen corn
Garnish: shredded Cheddar cheese, sour cream, tortilla chips, diced avocado, sliced black olives

Directions:

Place chicken in a slow cooker. In a bowl, blend soup, tomatoes with juice, salsa and cumin; spoon over chicken. Cover and cook on low setting for 4 hours, or until chicken is very tender. Shred chicken with 2 forks and return to slow cooker. Add uncooked rice and corn; stir to combine. Cover and cook on low setting for an additional 2 hours, or until rice is tender. Serve with desired garnishes.

Tip: Shred a block of cheese in a jiffy. Freeze wrapped cheese for 10 to 20 minutes...it will just glide across the grater!

Nutritional Facts:

Serves: 7
Total Calories: 179
Calories from Fat: 38

This Tex-Mex Chicken & Rice recipe is from the Weeknight Dinners Cookbook. Download this Cookbook today.


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