Mexican Rice in the Rice Cooker

I found this recipe on food.com  I had to tweek the chicken broth amount to suit my rice cooker and you may have to do the same.  The first time I made the recipe the rice was too al dente for my taste.  After I upped the chicken broth to 3 cups the second time I made it the rice was just right.

1 cup rice (I like to rinse my rice in cold water before I cook it)

3 cups low sodium chicken broth (the original recipe asked for 2 1/4 cups)

3 ounces tomato paste (half a small can)

2 T butter, cut in pieces

1/2 cup onion, diced

2 garlic cloves, minced (or 2 t. minced garlic)

2 ounces diced green chilies (half of a 4 ounce can)

dash of pepper

dash of crushed red pepper flakes

fresh cilantro or parsley, for garnish, optional

Combine all the ingredients in the rice cooker except the cilantro or parsley, if using.

Cook according to the manufacturer instructions.

Let the finished rice sit uncovered for 3 minutes or so to allow it to thicken.  Then stir, garnish if desired and serve.

Easy Crock Pot Salsa Verde Chicken Tostadas

I am always looking for new crockpot recipes. This one was simple, easy, and healthy to boot. The recipe is from skinnytaste.com

Ingredients:1 1/2 lbs raw skinless chicken tenders (I used chicken breasts)
1/4 tsp garlic powder
1/8 tsp oregano (we were out so I used parsley)
1/8 tsp ground cumin
salt, to taste (I used just a sprinkle of season salt)
16 oz roasted salsa verde

Tostada shells or corn tortillas
Sour cream
Salsa
Broccoli slaw
Cheese

Season the chicken with the garlic powder, oregano, cumin and salt and place them in the crock pot. Pour the salsa verde over the top and cover and cook HIGH 2 hours (I cooked mine for 6 hours on LOW.)After the chicken is cooked through, remove it from the crock pot and shred it with 2 forks. Remove 2/3 cup of the cooking liquid from the slow cooker, and discard (unless you want it over rice). Place the shredded chicken back into the crock pot and stir it with the remaining salsa. You can adjust the seasonings at this point if desired.

This recipes makes about 3 cups.

We served our chicken on tostada shells and corn tortillas (the healthier option) topped with sour cream, salsa, broccoli slaw and cheese. You can visit skinnytaste.com for the exact nutrition information on this recipe.

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Honey Jalapeno Chicken

I love finding new blogs or sites with easy and yummy recipes!  Thanks Skinny Mom for two new recipes this week.  I really liked the honey jalapeno chicken.  It came together quick and was full of flavor!

 Serves 6 to 8 

• ¼ cup honey


• 3 tablespoons soy sauce


• 2 tablespoons extra-virgin olive oil


• 4 garlic cloves, minced


• 6 jalapeño peppers, finely chopped


• 1 tablespoon finely grated lemon zest


• 2 teaspoons kosher salt


• ¾ teaspoon black pepper


• 3 pounds chicken tenders


• ½ cup chopped fresh cilantro


• Sour cream for serving