The Secret Ingredient
Ingredients
- ●1 1/2 cups uncooked long grain rice
- ●1 tablespoon vegetable oil
- ●1 medium onion, finely chopped
- ●4 cloves garlic, finely chopped
- ●1 green bell pepper, finely chopped
- ●1 teaspoon chili powder
- ●1 tablespoon MAGGI Granulated Chicken Flavor Bouillon, dissolved in 2 cups warm water
- ●1 can (14.5 ounces) diced tomatoes, undrained
- ●1 1/2 pounds boneless, skinless chicken breast halves or tenders, cut into 1-inch-thick strips
- ●1 cup frozen peas, thawed
- ●1/4 cup coarsely chopped pimiento-stuffed olives
Make It
Step 1
Place rice and oil in 5-quart slow cooker; stir until all the rice is coated in oil. Add onion, garlic, bell pepper, chili powder, bouillon mixture and diced tomatoes; stir to combine.
Step 2
Arrange the chicken pieces evenly in the slow cooker.
Step 3
Cook on high for 3 to 4 hours or low for 5 to 6 hours or until chicken is tender. Stir in peas and olives about 15 minutes before serving.
