Recipe: Perfect Mexican chicken and rice stew

Mexican chicken and rice stew. Add tomatoes, chicken, Worcestershire, and stock. Cut the lime in half, squeeze juice into the pot, and then add the juiced halves as well. Just combine chicken breasts with rice, salsa, and a few other ingredients, and your slow-cooked dinner almost makes itself.

Recipes » Ingredient » Chicken & Poultry » Spicy Mexican Stew Recipe with Chicken and Rice. Spicy Mexican Stew Recipe with Chicken and Rice. Cut the lime in half and squeeze the juice into the pot. You can cook Mexican chicken and rice stew using 12 ingredients and 5 steps. Here is how you cook it.

Ingredients of Mexican chicken and rice stew

1. You need 1 can of cream of mushroom soup.
2. It's 2 cup of chicken broth.
3. It's 1 packages of dry ranch seasoning.
4. You need 1 packages of taco seasoning.
5. You need 1 tbsp of garlic powder.
6. You need 2 of boneless skinless chicken breasts.
7. Prepare 1/2 packages of frozen sweet corn.
8. Prepare 1 can of mushrooms.
9. It's 1 can of rotel - drained.
10. Prepare 1 can of black beans - rinsed.
11. You need 1 tsp of ground cumin.
12. You need 1 cup of brown rice.

In a large soup pot, bring chicken broth, onions, carrots, garlic, and chicken to a boil. Remove chicken, dice, and set aside in a bowl. Add rice to broth and veggie mixture. Brown chicken: Heat the oil in a large Dutch oven (Le Creuset) over medium high heat and cook the chicken on each side.

Mexican chicken and rice stew instructions

1. Add mushroom soup, taco seasoning, ranch seasoning, cumin, and chicken broth to crock pot and mix until smooth..
2. Add chicken breast, mushrooms and rotel. Cook on high for 4 hours..
3. Add corn and black beans..
4. Cook rice according to package. Add to crock pot. Cook an additional 1.5 hours..
5. Shred chicken with fork. Mix and serve. I topped it with shredded Cheddar and hot salsa. Sour cream would be great too..

Stir in onion and garlic: Add the onion and garlic and cook for another few minutes. Add tomatoes, broth and seasoning: Stir in the tomatoes, chicken broth, oregano and bay leaf. In a large skillet, saute the chicken green pepper and onion in oil until chicken is no longer pink and vegetables are crisp-tender. Add the corn, broth, salsa, salt, chili powder if desired and pepper; bring to a boil. Stir in the rice; cover and remove from the heat.