Ingredients
The following ingredients have 8 Servings
- 2 cups brown rice (organic)
- 5 cups water
- 14 1/2 ounces diced tomatoes (organic, ready-cut canned, do not drain)
- 4 celery ribs (organic, rinsed and diced)
- 1/2 sweet white onion (large, chopped)
- sriracha hot chili sauce (I squirt this all over the top before stirring)
- 2 tablespoons herb mix (organic, no salt)
- 1/2 to 1 teaspoon cumin
- 1/2 teaspoon paprika
- 4 boneless and skinless chicken breasts (organic)
- 1/4 to 1/2 cup gourmet yoshida sauce
- sriracha hot chili sauce (squirt to cover the top of the chicken)
- heavy sprinkling of organic herb mix (no salt)
- 1 tablespoon crushed red chili peppers
- 1 teaspoon cumin
- 1 teaspoon paprika
- 1/2 teaspoon cayenne pepper (optional)
- 2 rosemary sprigs (fresh)
Instruction
- If you have two slow cookers, cooking the brown rice and chicken in separate pots is ideal so they are done at close to the same time. However, cooking separately and placing the rice in a bowl to keep warm while the chicken cooks is just fine.
