Thursday, October 2, 2008
Dinner was a hit. I think I'll call this "My Southwestern Rice Crockpot Recipe". I ended up adding half a jar of salsa and some shredded cheese to it. We all loved it, including Lukas and he can be pretty difficult to please when it comes to dinner. Lukas at a whole bowl and that is rare for him. We ate early b/c it was ready and Lukas woke up for his nap really hungry....maybe he could smell it cooking, lol.
Right now Lukas is having a conversation with my phone and playing with his daddy. Well, I think 2 blogs in one not so eventful day is enough.
I'll go ahead and post the whole recipe for anyone interested in trying it out:
My Southwestern Rice Crockpot Recipe
1 lb ground chicken/beef/turkey (you could probably even use regular chicken if you wanted)
1 packet of taco seasoning
1 can of cream of chicken soup
1 can of rotel (original)
1 can of corn
2 cups of rice (uncooked)
1 1/2 cups of water
shredded cheese (1/2 cup - 1 cup)
Put your meat in the crockpot/slowcooker and break up the meat. Pour your packet of taco seasoning in on top of the meat, followed by the cream of chicken soup, can of rotel, and your can of corn. Cook for about 4 hrs on Low. After that, add your rice (I used brown rice) and water. Right before serving, stir in about 1/2 cup to 1 cup of shredded cheese (measure according to how cheesey you want it...I didn't really measure at all, I just threw it in).
(Also, if you don't have cream of chicken soup on hand, try cream of mushroom or whatever you happen to have on hand)