Delicious recipes for red velvet cakes, cupcakes, and cheesecakes.

1 can (15 ounce size) tomato sauce
2 cans (14.5 ounce size) diced tomatoes with mild green chiles, undrained
1 cup long-grain rice (uncooked)
1 can (14.5 ounce size) chicken broth
1 can (15 ounce size) pinto beans, undrained
1 pound boneless skinless chicken thighs or breasts, cubed
1 package (1 ounce size) chicken or regular taco seasoning mix
Lightly grease the inside of the crock pot.
Combine all the ingredients in a bowl and mix well to distribute the taco seasoning. Spoon the chicken mixture into the greased crock pot.
Cover the crock pot and cook on low heat for 4-6 hours or until the chicken is cooked through and the rice is tender. This can also be cooked on high heat for 2-3 hours.
Stir the chicken before serving.
Delicious recipes for red velvet cakes, cupcakes, and cheesecakes.
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reviews & comments
December 8, 2008
I used chicken thigh meat because I was going to cook this for the 8 hours and I find it holds up better than white meat. Didn't really notice much difference between chicken taco seasoning and regular taco seasoning so if you can't find it don't worry. The flavor was good but the rice can get mushy. If you prefer a firmer rice texture you might want to cook it separately and add it during the last 30 minutes of cooking.
December 4, 2008
Very good dish! I made a couple of alterations--I couldn't find chicken taco seasoning, so I just added a regular taco seasoning. When I served it, I sprinkled a Mexican cheese mix over the top and added a little sour cream. Delicious!
We're not really sure what the difference is between regular taco seasoning and chicken taco seasoning, but this recipe is on our testing menu this week and we did actually find chicken taco seasoning in our local supermarket. We'll report back on any noticeable difference between the seasonings.