•1 T. olive oil •2 cloves garlic, minced •1 small onion, diced •1 cup brown rice •1 teaspoon cumin •1/2 teaspoon pepper •Kosher or sea salt to taste •1/2 cup chopped cilantro •1(14.5 ounce) can petite diced tomatoes •1(4 ounce) can diced green chiles •2 cups chicken broth Cook 45 minutes on stovetop
Chicken Enchilada Rice Casserole- 3 cooked chicken breasts, shredded 2 cups dry Basmati rice 2 cans (10 oz each) Enchilada sauce (I used Old El Paso) 1 can (16 oz) refried beans (I used Old El Paso) 1 cup white cheddar, shredded 1 cup Monterey Jack cheese, shredded 1 can (11 oz) corn kernel cilantro for garnish salt and ground black pepper to taste
Teriyaki Chicken Casserole did not do fried rice, but rather 2 cups of brown rice. I also threw in some cabbage and some celery that I happened to have in my fridge. So I mixed up the teriyaki sauce in the saucepot and poured it over all the other ingredients (including raw chicken and uncooked brown rice and still frozen veggies). It cooked in 7 hours on low and is so yummy.