I had fried rice left over from supper one day, so turned the leftovers into this delicious chowder. I don't taste much these days so my spice amounts is more than most, just add what you like for your taste. This good with sweet cornbread, or nice hot homemade bread, spread with real butter. Enjoy!!!
prep time45 Min
cook time5 Hr
methodSlow Cooker Crock Pot
rice-use any kind of rice, brown is ok
salt, pepper to taste
basil, parsley, garlic powder,
red pepper flakes
red, yellow, orange bell pepper-chopped
How To Make
Put chicken into sauce pan and add two quarts of water. Place on stove and bring to boil. While this cooking, spray PAM into skillet and pour one pound package of regular rice. Add enough olive oil to coat all the rice. Stir now and then to keep from burning. Is ok if turns brown.
While rice, chicken is cooking, chop up the celery, peppers, onions and place into skillet with the rice. Add the spices too and mix up evenly. Add the diced tomatoes now and mix again. Add the corn and peas to mixture and stir till all mixed evenly.
Turn the heat down on skillet with rice mixture to simmer, add enough water to cover the contents. Place lid on skillet and let cook the water out, about half an hour. Rice should not be like "sticky rice", but more fluffy.
Spray PAM into crock pot and pour all the rice mixture into the crock. Turn stove off under the chicken, and take the chicken out of pan. Chop up the meat and add to the rice in crock pot. Stir it throughly and then add the entire two quarts of broth (from cooking chicken), stir again to mix it all up. If to thick, add some water and stir until as thin/thick as you want. Place lid on crock pot and let cook for at four to five hours. It won't hurt if cook longer, just put on low if you do.
Serve with hot sweet cornbread or fresh made bread. Spread some real butter and let them eat it up.
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