This will make a small crock-pot full. If you want to fill a larger crock-pot, double or triple the recipe :)
What you'll need:
- A rotisserie chicken (shortcut)
- Small can of Hunts Roasted Garlic tomato sauce (not paste).
- Instant rice, 1 cup
- Butter, 2 tablespoons (I use Land O'Lakes whipped, natural)
- Salt--pinch to 1/2 teaspoon
- Black pepper--pinch
- Chopped 1/2 bell pepper
- Chopped 1/2 onion
- 2 cups of water
- Crock-pot lined with a crock-pot liner
- 1-2 teaspoons of Taco seasoning.
All you have to do is:
- Turn your crock-pot on high and let it heat up while you are getting things together.
- Put the tomato sauce, water, butter and seasonings into the crock-pot and stir.
- Chop your peppers and onions and put them in the crock-pot raw/uncooked
- Let this cook for about an hour so the flavors can marry and the peppers & onions can soften.
- Using a clean spoon, dip out a little bit to taste it. It's good isn't it? Need more salt? Pepper? ...add it, now.
- Add in the instant rice, lightly stir and replace the lid.
- Cut up about 1 cup of rotisserie chicken. I cut up the breasts and saved the rest to make something else with. Add it to the crock-pot and close the lid.
- Let it cook for 10-15 minutes longer. You can unplug the crock-pot, if you want to.
- Transfer the meal to a serving dish or serve from the crock-pot.
- Garnish with guacamole, sour cream, shredded cheese or any toppings that you like. Serve a warm tortilla on the side :) Enjoy!
- I kept this simple for serving a variety of people. You can spice it up or add more vegetables, if you'd like.
- This is really great with sauteed mushrooms added right at the end--when it's done. Cook them separately in a pan and just mix them in when the Arroz con Pollo is ready.
- I'm just a girl who likes Mexican food & I created this recipe from my imagination--I like it :) I'd love to read/see your recipes, too--especially, Mexican recipes!! yum!!