Mexican chicken and rice stew
Mexican chicken and rice stew

Hello everybody, it’s me, Dave, welcome to my recipe site. Today, we’re going to prepare a distinctive dish, mexican chicken and rice stew. It is one of my favorites food recipes. For mine, I will make it a bit unique. This is gonna smell and look delicious.

Mexican chicken and rice stew is one of the most favored of recent trending meals in the world. It is easy, it is fast, it tastes delicious. It’s enjoyed by millions every day. They’re fine and they look fantastic. 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 get started with this recipe, we must prepare a few ingredients. You can cook mexican chicken and rice stew using 12 ingredients and 5 steps. Here is how you cook it.

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

Instructions 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.

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 it up with this exceptional food mexican chicken and rice stew recipe. Thank you very much for reading. I am sure that you can make this at home. There’s 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 loved ones, colleague and friends. Thanks again for reading. Go on get cooking!