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Send a Meal BlogThursday, October 14 2010
Ingredients
4 cups Swanson® Chicken Broth (Regular, Natural Goodness or Certified Organic)
1 tsp. dried oregano leaves, crushed
1 large onion, chopped (about 1 cup)
1 large green pepper, chopped (about 1 cup)
1 can (about 10 ounces) diced tomatoes with green chilies, undrained
1 lb. skinless, boneless chicken thighs, cut into cubes
3/4 lb. cooked ham, diced
2 cups uncooked instant white rice
1 tbsp. drained capers
1/2 cup grated manchego cheese
Directions
1. Stir the broth, oregano, onion, pepper, tomatoes with chilies, chicken and ham in a 6-quart slow cooker.
2. Cover and cook on LOW for 7 to 8 hours*.
3. Stir in the rice and capers. Cover and cook for 5 minutes. Sprinkle with the cheese.
4. *Or on HIGH for 4 to 5 hours.
Tip:
If you are unable to find manchego cheese, use Pecorino Romano or Parmesan cheese.       Comments:
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