| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Meats |
Spanish |
Main dish, Crockpot |
4 |
Servings |
INGREDIENTS
|
|
-Sue Woodward |
| 1 |
cn |
15.5-oz. garbanzo beans; rinsed, drained |
| 1 |
c |
Converted white rice |
| 1 |
|
Onion; quartered and thinly sliced |
| 1 |
|
Green bell pepper; cut into 1/4" wide strips |
| 1 |
cn |
14.5-oz. diced peeled toma- toes Water |
| 1/2 |
ts |
Garlic powder |
|
pn |
Saffron threads |
| 2/3 |
c |
Pimiento stuffed olives; coarsely chopped |
| 4 |
|
Chicken breast halves; skin- less, boneless, trimmed of fat (about 1.1/4 lbs.) |
| 1/2 |
ts |
Paprika |
| 1/2 |
ts |
Garlic pepper |
| 2 |
tb |
Fresh parsley; chopped |
INSTRUCTIONS
BEST SLOWCOOKER COOKBOOK
In a 3.1/2-qt. or 4-qt. electric cooker, mix together the garbanzo beans,
rice, onion, bell pepper, tomatoes with their liquid, water, garlic powder,
saffron, adn 1/3 cup of the olives. Top with the chicken. Season with the
paprika and garlic powder. Cover and cook on the low heat setting about 4
hrs., or until the chicken is cooked through and the rice is tender; do not
overcook or the rice will be mushy. Mix in the remaining 1/3 cup olives.
Serve garnished with parsley.
Author - Natalie Haughton
Posted to MM-Recipes Digest by "Robert Ellis" <rpearson@snowcrest.net> on
Feb 3, 1998
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