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A colorful concoction with a cheeky Cajun kick!
19 oz. can of red kidney beans, rinsed and drained
1 1/2 cups sliced red pepper
1 cup frozen kernel corn
1 cup prepared chicken broth
1 tbsp. cajun seasoning
1 tsp. ground cumin
1 lb. boneless, skinless chicken thighs, chopped
14 oz. can of diced tomatoes (with juice)
1/2 cup long grain white rice
1 cup sliced zucchini (with peel)
2 tbsp. chopped fresh cilantro or parsley ( or 1 1/2 tsp. dried)
Serves 4
Combine first 7 ingredients in 3 1/2 to 4 quart slow cooker.
Cover.
Cook on Low for 8 to 10 hours or on High for 4 to 5 hours.
Add tomatoes and rice.
Stir gently.
Cover.
Cook on High for 30 to 40 minutes until rice is almost tender.
Add zucchini and cilantro.
Stir gently.
Cover.
Cook on High for 10 to 15 minutes until rice and zucchini are tender.
19 oz. can of red kidney beans, rinsed and drained
1 1/2 cups sliced red pepper
1 cup frozen kernel corn
1 cup prepared chicken broth
1 tbsp. cajun seasoning
1 tsp. ground cumin
1 lb. boneless, skinless chicken thighs, chopped
14 oz. can of diced tomatoes (with juice)
1/2 cup long grain white rice
1 cup sliced zucchini (with peel)
2 tbsp. chopped fresh cilantro or parsley ( or 1 1/2 tsp. dried)
Serves 4
Combine first 7 ingredients in 3 1/2 to 4 quart slow cooker.
Cover.
Cook on Low for 8 to 10 hours or on High for 4 to 5 hours.
Add tomatoes and rice.
Stir gently.
Cover.
Cook on High for 30 to 40 minutes until rice is almost tender.
Add zucchini and cilantro.
Stir gently.
Cover.
Cook on High for 10 to 15 minutes until rice and zucchini are tender.