-Sue Woodward
BEST SLOWCOOKER COOKBOOK
1 can 15.5-oz. garbanzo beans, rinsed, drained
1 cup Converted white rice
1 Onion, quartered and thinly sliced
1 Green bell pepper, cut into 1/4" wide strips
1 can 14.5-oz. diced peeled toma- toes
1/2 cup -Water
1/2 tsp Garlic powder
pinch Saffron threads
2/3 cup Pimiento stuffed olives, coarsely chopped
4 Chicken breast halves, skin- less, boneless, trimmed of fat (about 1.1/4 lbs.)
1/2 tsp Paprika
1/2 tsp Garlic pepper
2 tbsp Fresh parsley, chopped
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In a 3.1/2-qt. or 4-qt. electric cooker, mix together the garbanzo beans, rice, onion, bell pepper, tomatoes with their liquid, water, garlic powder, saffron, adn 1/3 cup of the olives. Top with the chicken. Season with the paprika and garlic powder. Cover and cook on the low heat setting about 4 hrs., or until the chicken is cooked through and the rice is tender; do not overcook or the rice will be mushy. Mix in the remaining 1/3 cup olives. Serve garnished with parsley. |
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