1 cup chicken stock, no sodium
1 cup diced onion
1 green bell pepper, thinly sliced
1 4-ounce can diced green chiles
5 cloves garlic, minced
3 tablespoons lime juice
1 teaspoon chili powder
2 teaspoons cumin
2 teaspoons coriander
1½ teaspoons salt
½ teaspoon pepper
14-ounce can diced tomatoes, drained
½ bunch cilantro, finely chopped
3 cups instant white rice
1. In a 6-quart slow cooker, add all ingredients from chicken to cilantro.
Mix well.
2. Cook on high for 3 hours.
3. After 3 hours, add the instant rice and mix well.
4. Cook for another 30 minutes on high.
Fluff rice and serve!
Pro tip: If you have an extra 5 minutes to spare, fry the garlic, onions and peppers along with the lime juice, cilantro stems, chili powder, cumin, salt and pepper for 3 to 5 minutes before you add to the slow cooker. This will deepen the flavor of the dish!
