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Mexican brown rice casserole
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1 large | onion chopped |
1 | red bell pepper chopped |
Minced garlic | |
2 cups | crushed tomatoes |
3/4 cup | brown rice |
1 1/2 tsp | chili powder |
1 tsp | oregano |
2 | jalapenos chopped |
1 or 2 | chicken breasts cubed |
Combine with 1 1/2 cups water in slow cooker. Cover and cook 5 hours on low or 3 hours on high.
Add 1/4 cup cilantro. Serve with shredded cheese and sour cream.
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