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    You are in: Home / Recipes / Mexican Chicken With Green Chili Rice Recipe
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    Mexican Chicken With Green Chili Rice

    Total Time:

    Prep Time:

    Cook Time:

    8 hrs 15 mins

    15 mins

    8 hrs

    KittyKitty's Note:

    You can use 1/4 teaspoon chili powder instead of cumin if you like, but I love the cumin. If you prefer your bell peppers more crunchy, add them the last 15 minutes of cooking.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Layer squash, bell pepper and chicken in a 3 1/2 to 6 quart slow cooker. Mix tomatoes, salsa, raisins, cinnamon, and cumin, pour over chicken mixture.
    2. 2
      Cover and cook on low heat setting 7-8 hours or until squash is tender and juice of chicken is no longer pink when center is cut.
    3. 3
      Mix rice and chiles.
    4. 4
      Remove chicken and vegetables from cooker, usaing slotted spoon. Serve on rice. Stir sauce in cooker, spoon over chicken and vegetables.

    Ratings & Reviews:

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    Nutritional Facts for Mexican Chicken With Green Chili Rice

    Serving Size: 1 (752 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 521.7
     
    Calories from Fat 22
    29%
    Total Fat 2.4 g
    3%
    Saturated Fat 0.6 g
    3%
    Cholesterol 68.4 mg
    22%
    Sodium 531.5 mg
    22%
    Total Carbohydrate 93.3 g
    31%
    Dietary Fiber 9.0 g
    36%
    Sugars 19.6 g
    78%
    Protein 36.0 g
    72%

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