Ingredients:
1 1/2 cups uncooked long grain rice
1 tablespoon vegetable oil
1 medium onion, finely chopped
4 cloves garlic, finely chopped
1 green bell pepper, finely chopped
1 teaspoon chili powder
1 tablespoon MAGGI Granulated Chicken Flavor Bouillon, dissolved in 2 cups warm water
1 can (14.5 ounces) diced tomatoes, undrained
1 1/2 pounds boneless, skinless chicken breast halves or tenders, cut into 1-inch-thick strips
1 cup frozen peas, thawed
1/4 cup coarsely chopped pimiento-stuffed olives
Directions:
PLACE rice and oil in 5-quart slow cooker; stir until all the rice is coated in oil. Add onion, garlic, bell pepper, chili powder, bouillon mixture and diced tomatoes; stir to combine.
ARRANGE the chicken pieces evenly in the slow cooker.
COOK on high for 3 to 4 hours or low for 5 to 6 hours or until chicken is tender. Stir in peas and olives about 15 minutes before serving.
Estimated Times:
Prep Time:
20 minutes
Cooking Time:
180 minutes
Cooling Time: 0 minutes
Servings: 8
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