Tex-Mex Chicken & Rice (Crock Pot)

• 1 teaspoon whole dried chipotle powder
• 1 teaspoon whole cumin seed
• 12 teaspoon crushed red pepper flakes
• 1 tablespoon dried onion flakes
• 1 teaspoon whole Mexican oregano
• 12 teaspoon kosher salt
• 12 teaspoon garlic granules
• 12 teaspoon cornstarch
• 14 teaspoon black peppercorns
• 1 12 cups basmati rice
• 1 (28 ounce) candiced peeled tomatoes
• 1 (6 ounce) can tomato paste
• 3 cups chicken stock (Homemade is best)
• 6 chicken thighs, skinned, boned, cut into 3/4 inch cubes
• 2 yellow onions, chopped
• 12 green bell pepper, chopped
• 12 red bell pepper, chopped
• 1 -3 jalapeno chile, roasted, seeded, devained, minced
• 1 (8 ounce) candiced Ortega green chilies

1. Grind the first 9 ingredients in a spice mill.
2. Combine all ingredients except the Ortega Chilies in crock pot.
3. Mix well.
4. Cover and cook on low for 4 hours until rice and chicken are done.
5. Like most crock pot rice dishes, it will turn mushy if over cooked.
6. Add chilies, mix well and serve.
7. You need a nice salad to counterpoint this dish, maybe Jicama & Cucumber or shredded baby carrot& toasted Pinones (Pine Nuts) dressed with Key Lime Juice or a tart Vinaigrette.

chipotle powder, cumin, red pepper, onion flakes, oregano, kosher salt, garlic, cornstarch, black peppercorns, basmati rice, tomatoes, tomato paste, chicken stock, chicken, yellow onions, green bell pepper, red bell pepper, jalapeno chile, green chilies

Taken from www.food.com/recipe/tex-mex-chicken-rice-crock-pot-98472 (may not work)