Slow-Cooker Spanish Rice and Chicken
- Prep Time: 20 minutes
- Cook Time: 12 minutes plus 6 to 7 hours (low) or 3 to 3 1/2 hours (high)
- Servings: 6
- Course: Main Dish
This slow-cooked rice-and-chicken meal brings plenty of heat to the table with jalapeño peppers, ground cumin, and fire-roasted tomatoes that will have your spice-loving family and friends clamoring for seconds.
Reynolds Kitchens® Tips
Reynolds Kitchens Tip
Make Ahead: Prepare recipe through step 2. Cover and chill in slow cooker overnight. In the morning, cook and prepare as below.
Ingredients
- Reynolds® Slow Cooker Liner
- 3 pounds bone-in chicken thighs
- 1/2 teaspoon salt
- 1 tablespoon olive oil
- 1 green sweet pepper, chopped
- 1 onion, chopped
- 1 jalapeño chile pepper, halved, seeded, and finely chopped
- 1 15-ounce can black beans, rinsed and drained
- 1 11-ounce can corn with red and green peppers
- 2 teaspoons ground cumin
- 1 cup chicken broth
- 1 14.5-ounce can diced fire-roasted tomatoes, undrained
- 1 3/4 cups uncooked instant rice
- 2 tablespoons snipped fresh cilantro, plus additional for garnish
- Lime wedges and/or sour cream (optional)
Directions
Step 1
Line a 5- to 6-quart slow cooker with a Reynolds® Slow Cooker Liner; set aside. Sprinkle both sides of chicken with salt.
Step 2
In an extra-large skillet, heat 1 tablespoon oil over medium-high heat; add chicken. Cook over medium-high heat until browned, turning once. Remove chicken from skillet and set aside. Drain all but 1 tablespoon fat from skillet.
Step 3
Add sweet pepper, onion, and jalapeño pepper to skillet. Cook and stir until vegetables are crisp-tender. Add to slow cooker along with the beans, corn, and cumin. Pour chicken broth over mixture in cooker and gently stir to combine. Top with chicken.
Step 4
Cover slow cooker and cook on low for 6 to 7 hours or high for 3 to 3 1/2 hours. Remove chicken. If using low, turn to high-heat setting. Stir tomatoes, rice, and cilantro into the mixture in the slow cooker. Cook 10 minutes.
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