Dr. Beth's Mexican Pepper Chicken with Rice
In the crockpot:
- Two large chicken breasts, cut into large bite sized pieces
- 1/2 cup red lentils
- 1/2 small onion, chopped
- 6 green jalapenos, seeds removed, sliced
- 2 red jalapenos, seeds removed, sliced
- 2 tablespoons taco seasoning
- 1 teaspoon sea salt
- 1/2 teaspoon cayenne pepper
- about 1/2 cup leftover tomato salsa I had in the fridge.
- 1/2 cup low sodium organic chicken broth
Cook for 1 hour on high, 2-3 hours on low
Then add:
- one orange and one red bell pepper sliced, seeds and core removed
- 1/2 block (4 oz) low fat cream cheese
- about 2 cups fresh spinach, lightly chopped
Cook on low for another hour
While this is finishing, cook one cup of jasmine brown rice on stove with water or chicken broth.
I wanted my chicken dish with a little more liquid, so I added some chicken broth and Half and Half at the very end (about 1/4 cup each). I also added some chopped jalapenos (jarred) and some Tobasco.
Serve in bowl with rice, serves 4. It is Soooooooo GOOD!