I’ve come to like doing rice casseroles in the slow cooker. They’re easy and filling. And they reheat well in the microwave.
This one is a trifle more complex than the last, but only just. I’m not sure if the marinade made any difference, but it does mean you should start the day before.
| Spicy Chicken and Rice Casserole. |
Recipe Type: Dinner
Author:
Prep time: 20 mins
Cook time: 120 mins
Total time: 2 hours 20 mins
Serves: 5
Has an overnight marrinade, so watch out for that
Ingredients
- 400g chicken. I used prediced chicken, but you could use just about anything else.
- 2 tablespoons hot chilli powder
- 2 tablespoons paprika
- 1/2 tablespoon cumin
- 1 tablespoon cocoa powder
- 2 cups rice
- 1 litre chicken stock
- 500ml passata
- 150g tomato purée
- 1 can kidney beans
- onion. I used frozen, enough to cover the bottom of my 3.5litre slow cooker. probably 1 or 2 medium onions
- Peppers. I used a couple of handfuls of frozen mixed peppers.
Instructions
- First, take the chicken, and chop it up into bite sized pieces. Stick them in a plastic bag, and add the chilli powder, paprika, cumin and cocoa. seal it, and make sure the chicken gets coated. You can manipulate it through the bag to do this, to keep your hands cleaner. Leave in the fridge overnight.
- On the day you’re making it, stick everything but the chicken in the slow cooker.
- Fry the chicken in a hot pan with a little oil. You don’t need to completely cook it, just seal it a bit. A crusty coating isn’t a bad thing 🙂 With the mix of flavourings, they’ll be pretty much black. Just discard the bag. Don’t worry about leaving any spices in it.
- Add them in to the slow cooker. Mix it all through, breaking up all the tomato purée. cover and cook on high for 2 hours.
Notes
This much will serve me for about 5 meals. It’s somewhat sloppier than the last, but it works.