LSU AgCenter
TOPICS
Services
AppsApps
FacebookFacebook
TwitterTwitter
Pinterest
BlogsBlogs
RSSRSS
LabsLabs
CalendarCalendar
FacilitiesFacilities
WeatherWeather
VideoVideo
AudioAudio
Go Local
4-H
eExtension.org
   Quincy's Recipe Corner
 more...>Family & Consumer Sciences>Quincy's Recipe Corner>

Chicken Fajita Stuffed Potato in Rice Cooker

1 lb. boneless, skinless chicken breast cut in thin strips
Salt, red & black pepper, to taste
1 (1.12 oz) envelope chicken fajita mix
1 (2 lb.) bag frozen, crinkle-cut French-fried potatoes, defrosted
1 medium onion cut in thin strips
½ red bell pepper cut in thin strips
 1 stick butter, chopped
1 (10.5 oz) can chicken broth
 5 oz. water

Brown chicken in skillet on stove, and drain excess grease. Season chicken with salt and peppers and stir. Dissolve fajita mix in bowl according to package directions. Add all ingredients to rice cooker, stir, cover and press down COOK switch. Once meal is cooked, and the COOK switch pops to WARM mode, let it stand covered 10 minutes before serving.
 
Cooked for 41 minutes and made up to the 5-cup level.

<-- Previous Page Next Page -->

Last Updated: 10/29/2014 12:43:52 PM

   Print Page Print Version
   Mail to a friend Send to friend

point of contact
 
institutions
LSU AgCenter