Ingredients
4 bone-in chicken thighs
1 cup long grain white rice
1 1/2 cups low-sodium chicken broth
1 cup tomato sauce
1 onion, diced
1 bell pepper, chopped
2 cloves garlic, minced
1 tsp cumin
1/2 tsp paprika
1/2 tsp oregano
1/4 tsp turmeric
1 cup frozen peas
Salt & pepper to taste
Chopped cilantro and lime wedges for garnish
Instructions
1. Optional: Sear chicken in a hot skillet for 2–3 minutes per side.
2. In slow cooker, combine rice, broth, tomato sauce, onion, bell pepper, garlic, and spices.
3. Place chicken on top.
4. Cover and cook on low for 5–6 hours or high for 2.5–3 hours.
5. Stir in frozen peas 15 minutes before done.
6. Fluff rice before serving.
7. Garnish with cilantro and lime.
Notes
Use brown rice for more fiber; adjust cook time.
Add jalapeños or hot sauce for heat.
Freezes well for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 5 hours
- Category: Dinner
- Method: Slow Cooker
- Cuisine: Latin American
Nutrition
- Serving Size: 1 bowl
- Calories: 420
- Sugar: 4g
- Sodium: 580mg
- Fat: 14g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 3g
- Protein: 32g
- Cholesterol: 120mg