Rice & Veggies

Throw It In a Pot Soup

1 can black beans
1 can kidney beans
1 can chili beans in chili sauce (do not drain)
1 can green chili's (small size)
1 can rotel tomatoes (do not drain)
1 can corn or 1 1/2 cups frozen corn
1 can chicken broth
2 cans chicken or 1 pint bottled chicken
2 T chopped fresh cilantro
2 t cumin
1 T chili powder
1 T garlic salt
water to fill pot

Cook in crock pot all day on low (7-8 hours)

Apricot Chicken

1 1/2 packages onion soup mix
1 jar of apricot preserves
1 bottle Russian dressing (8 ounces)
1 pound chicken, cut up

Place all ingredients in crock pot and cook on low for about 4 hours.

Serve over rice (brown or white).

Chicken Tortilla Soup

1 pound chicken breast, cut in pieces
1 can (15 ounce) petite diced tomatoes (or whole ones, mashed up)
1 can (10 ounce) enchilada sauce
1 onion, chopped finely
1 can (4 ounce) chopped green chilies
1 can corn
1 can black beans
2 cloves garlic, minced
2 cups water
1 can (14.5 ounce) chicken broth
1 t cumin
1 t chili powder
1 t salt
1/4 t pepper (black or white)
1 T chopped cilantro (dried is fine to use as well)

Mix all ingredients together in crock pot (4 quart minimum). Cook for 3-4 hours on high or 6-8 hours on slow.

Serve with tortilla chips, shredded cheese, avocado or sour cream.

Recipe altered slightly from one found on AllRecipes.

Stuffed Bell Peppers

4 bell peppers (with core removed)
2-3 cups cooked rice
1 can chili beans in chili sauce
1 can diced tomatoes
3 T chopped garlic
1/2 cup shredded cheese

Mix together rice and beans. Stuff bell pepper with mixture. In 3 quart baking dish, spread out tomatoes and mix garlic in. Place each stuffed pepper on top of tomato mixture. Bake at 350 for an hour. When dishing up, place a spoonful of tomato mixture on top of bell pepper. Top with cheese.

This can also be made in the crock pot, cooking for 3-4 hours on high.