Mexican chicken and rice stew
Mexican chicken and rice stew

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Recipes » Ingredient » Chicken & Poultry » Spicy Mexican Stew Recipe with Chicken and Rice. Spicy Mexican Stew Recipe with Chicken and Rice. Mexican chicken and rice stew instructions Add mushroom soup, taco seasoning, ranch seasoning, cumin, and chicken broth to crock pot and mix until smooth.

Mexican chicken and rice stew More than likely, in case each of us thought about that, we have enough chicken recipes that we have created in our individual kitchens to create a whole Rooster Recipe Cook Book! Just think regarding the sections you could have: Deep-fried Chicken, Baked Chicken, Stewed Chicken, Poultry Soup, Chicken Salads, Chicken Dips, Roasting Chicken, Chicken Casseroles - And this specific is just touching the surface. Like a cookbook would become famous inside most kitchens.

To begin with this recipe, we must prepare a few components. You can have mexican chicken and rice stew using 12 ingredients and 5 steps. Here is how you cook that.

The ingredients needed to make Mexican chicken and rice stew:
  1. Take 1 can cream of mushroom soup
  2. Get 2 cup chicken broth
  3. Make ready 1 packages dry ranch seasoning
  4. Take 1 packages taco seasoning
  5. Make ready 1 tbsp garlic powder
  6. Get 2 boneless skinless chicken breasts
  7. Prepare 1/2 packages frozen sweet corn
  8. Take 1 can mushrooms
  9. Make ready 1 can rotel - drained
  10. Take 1 can black beans - rinsed
  11. Take 1 tsp ground cumin
  12. Take 1 cup brown rice

Serve with the rice, scattering the stew with some coriander leaves just before dishing up and eating with a dollop of yoghurt sprinkled with black pepper on the side. 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.

Steps to make Mexican chicken and rice stew:
  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. Heat olive oil in a Dutch oven over medium-high heat. Add onion, carrot, celery, garlic, and parsley. Just good ol' fashioned herbs, tomatoes, chicken, and any nutritious add-ins your palate craves.

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