I really like chicken and rice. Everything cooks together and the flavors mix to make a wonderful “gravy”. As an alternative to the stove-top directions below, you can use a crockpot and cook all day if you like, but I would recommend cooking the chicken prior to placing in the crockpot to avoid any risk of salmonella.
- 1 lb. chicken breast
- 1/ 2 c onion chopped
- 4 green onions chopped
- 1 c cilantro chopped
- 8 oz. mushrooms chopped
- 1 pint sweet peppers- stems and seeds removed
- 1-1/2 c brown rice, uncooked
- 3 c water
- 2 c prepared salsa
In a large pot heat 1 T oil over medium-high heat. Add chicken and about ½ cup of water. Cover and boil for 10 minutes. Cut the chicken to test for done-ness. If chicken is not cooked through, boil for another 5-10 minutes. If chicken is cooked through, remove chicken, set aside, and wipe the pot with a paper towel.
Heat another 1 T oil. Add onion and rice. Heat until onions are transparent and rice is white. Add mushrooms and cook for one minute. Add remaining ingredients including chicken. Bring to a boil. Cover and reduce heat to simmer. Cook for 45-60 minutes.
Remove chicken and shred into pieces using two forks.
Return chicken to pot and stir. Check rice for done-ness. The rice should be firm but not crunchy. If rice is crunchy, continue cooking; you may need to add more water if the mixture is no longer runny or moist.
Serve with extra salsa, shredded cheese, sour cream, or sliced avocado.