Wednesday, November 23, 2011
6-8 pieces of chicken (cut-up whole fryer)
1 pkg Taco mix
1 pkg Fajita mix
1 Tbsp ground cumin
1 Tbsp chili powder (optional)
3 C chicken broth
1 medium onion, sliced by quarters
1 pkg frozen peppers
1 can refried beans
5-10 oz Spanish rice (2 pkgs of the pre-packaged variety, like Uncle Ben's)
shredded cheddar/monterey jack/mexican blend cheese
medium flour tortillas (optional)
Place chicken into crock pot. Add Mexican spice packets, cumin, and chili powder (if desired). Pour chicken broth over spices, making sure to dissolve all of it. Cover and set crock pot to high. Leave alone for at least 4 hours, then add cut-up onion and frozen peppers. Continue to let crock pot cook for at least another 2 hours.
When close to serving time, prepare Spanish Rice according to directions on the package. Heat up refried beans in a microwave-safe dish (be sure to cover, or it will splatter all over) for 3-5 minutes, or until hot. Serve rice and beans (with a little cheese sprinkled on the top of the beans) with the chicken and warmed tortillas. Garnish with sour cream.
Makes about 8 servings.