WELCOME

Welcome to this slow cooker/crockpot blog. I believe slow cookers are the best thing to happen to modern day cooks. I used mine often when I worked outside the home and continue to do so even in retirement. It is so nice to put food on and forget about it. Slow cookers also allow us to cook many things we would normally have to use the oven for; what a relief in hot Texas weather! Some of these recipes are mine, many are ones I have collected over the years.

Wednesday, February 20, 2013

CHICKEN-RICE CURRY

I have had this recipe for a long time.  I believe I got it from Mr. Food.  Give this Far East style recipe a try.  It is chock full of good-for-you ingredients.
 
1 (6.7-ounce) package garlic-basil rice
3 carrots, cut into ¼-inch pieces
2 (15-1/2-ounce) cans chickpeas, rinsed and drained
1 (10-ounce) package frozen seasoning blend*
1 cup fresh green beans, cut into 1-inch pieces
1 (14.5-ounce) can diced tomatoes and zesty green chilies, undrained
1 (14-ounce) can vegetable broth
2 teaspoons curry powder
1 (10-ounce) package frozen chopped spinach, thawed and drained
1 (13.5-ounce) can light coconut milk
 
Remove the seasoning packet from the rice package.  Combine the seasoning packet, carrots, chickpeas, frozen seasoning blend, green beans, tomatoes, broth, and curry powder in a slow cooker or crockpot.

Place lid on cooker and cook on low setting for 5 hours.

Remove lid and stir in the spinach, coconut milk, and the rice.  Turn heat to high setting, replace the lid on cooker and cook for another hour or until the rice is tender.

Yield: 8 servings


*Frozen seasoning blend is a package of frozen onions, peppers, etc found in or near the frozen vegetables.

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