What's cooking?

For Christmas last year, Mama gave me a Crock-Pot cookbook. Typical Lacey fashion, it sat on the rack looking pretty with the other cookbooks that I've accumulated over the years.  Good intentions, zero execution. We usually stick to the same ol' menu, but this weekend I got ants in my pants to start making a new menu so I busted out the cookbook to find easy meals that I can make either before work or Mike can throw together on his work from home day once a week. (And yes, I might be totally jealous of that!!)

The first recipe was quick to put together, just taking a few minutes to cut the chicken, a couple of bell peppers and an onion.  And of course I used the greatness that is the Reynolds Slow Cooker liners.  A crock pot MUST for quick and easy clean up.


Zesty Chicken and Rice Supper

2 boneless skinless chicken breasts, cut into 1-inch pieces
2 large bell peppers, coarsely chopped
1 small onion, chopped
1 can (28 ounces) diced tomatoes, undrained (I used Rotel to kick it up a notch)
1 cup uncooked white rice (you could use brown rice as a healthy alternative)
1 cup water
1 package (1 oz) taco seasoning
1 teaspoon salt
1 teaspoon black pepper
1 teaspoon ground red pepper
shredded cheddar cheese (optional)

Place all ingredients, except cheese, in Crock-Pot slow cooker. Stir well to combine. Cover; cook on LOW 6-8 hours or on HIGH 3-4 hours. Garnish with cheese, if desired.

makes 3 to 4 servings (we could easily feed 4-6 with this recipe)

The verdict? It was yummy! Very spicy so not Henry-friendly. Next time I'm going to try a different rice as this time I used instant rice and it was soggy. The flavor was great, but the texture was kinda weird.  I think this would also be great served rolled up in a tortilla.