I am really enjoying using our rice cooker for meals instead of just using it to make white rice! I think I even love it more then my crock pot. I know - I will probably be struck down for saying that, but I don't know about you, but my crock pot is not non-stick and my rice cooker is. Now don't get me wrong there is definitely more that my crock pot can do, but for quick no fuss meals, the rice cooker is the way to go...especially on the days where temps outside reach well over 100. So this year I am determined to make more and more recipes in my rice cooker.
UPDATE: As we are coming to an end of our left overs from this meal, my hubby looked over at me and said, "I really liked this one. It was really good". Now, the reason why I share this with you is because you have to understand that there are 2 major ingredients in this recipe that as soon as my husband hears the words - he winces. Those 2 words are ... Chicken ... and ... Brown Rice. He gets this look on his face like I am trying to feed him raw kale and a glass of water. Now there is nothing wrong with kale and water but to my hubby, who is a "meat and potatoes" kinda guy, it doesn't go over well. LOL So I hope y'all enjoy this one. It has my husbands seal of approval.
1 cup brown rice (rinsed)
3 cups water
1 can enchilada sauce
1/3 cup diced green onions
1/4 cup dried cilantro
1 tbsp ground ancho chili (optional)
1 tbsp ground Aleppo chili (optional)
1 tbsp kosher salt (+/- depending on your taste)
1 can sweet corn (drained)
1 can black beans (drained)
1 1/2 cup shredded cooked chicken
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