Crock Pot Easy Lime Chicken & Spanish Rice By Connie's Spot© Recipes

"Crock Pot Easy Lime Chicken & Spanish Rice"
By Connie's Spot© Recipes

I love crock pot meals...especially in the summer time when you

just can't even image turning on the oven...this is a very

simple meal to make and it taste so good!

 Ingredients to make the Chicken:

1 Whole Chicken

1/2 White Onion

Seasoning salt

Cilantro

3 Limes

Whenever I make a crock pot meal, I line mine with one of these baggies
by Reynolds Slow Cooker Liners it truly makes the clean up so easy!

You just wipe the pot clean with a damp cloth.

 Trim the cilantro of the stems, slice the limes in half

chop up half the white onion.

Remove the guts from inside the bird rinse with water and

place the chicken in the crock pot, pull back the skin to

expose the breast, with a fork

poke some holes on the top part of the bird.

Rub the chicken really good with seasoning salt.

Squeeze the juice from 2 1/2 of the limes all over the bird

 on the top, along the sides and the inside as well.

 Take a hand full of the cilantro, onion and lime halves

and place them around the outside and the inside of the bird.

 Stuff it good...place a few slices of the other half of the lime
under the skin of the breast.

Pull the skin up and over the limes.

Cover and cook on high for about 5 hours...
My chicken was a little over 5lbs...
Use a meat thermometer to check for doneness.

This is a simple and delicious meal...this can

also be made with oranges & cilantro.

 Now on to the Spanish Rice

 

I learned how to make this recipe from my sister...and she learned it

from her mother in law years & years ago...who was from Mexico...

it's been a little Americanized. :-)



Ingredients to make the Spanish Rice:

1 cup of rice (I use short grain)

1 can of Swanson Beef Broth (14.5 oz. can)

1 teaspoon of Knorr Chicken Flavor Bouillon 

1 can of Hunts Tomato Sauce ( I only use about 6 ounces)

1/2 White Onion diced

On medium heat pour a couple tablespoons of Olive Oil in a sauce pan



 Pour in the rice and cook & stir until the rice
begins to brown.

Add the onion and continue to cook & stir
until the onion is translucent.

Sometimes the onion will stick so I use a little
nonstick spray.

Pour in the can of Beef Broth

Add 1 teaspoon of Chicken Bouillon

Add in about 6oz. of the Tomato Sauce and bring to a boil,
cover and cook on low heat for 20 minutes

We love to have this with corn tortillas...I
use my electric skillet to heat them, you can do so many all at once.

My husband loves to pile everything on top of the tortillas...

I really love to make this dish for him...and he really loves it

the next day when I fry up some eggs and put them on top of

the leftover rice.

This meal has been approved by my husband

and he says it's Umm-Umm Good!

Happy Crock Potting!

Connie's Spot© Recipes

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