If you’re looking for a tasty Mexican dish that practically cooks itself, then this Tex-Mex Chicken and Rice dish is sure to please you. With peach season just a few months away, this Deep-Dish Peach Pie recipe is a real keeper.
Slow Cooker Tex-Mex Chicken
1 pound boneless, skinless chicken thighs, cut into 3/4-inch pieces
1 1/2-cups uncooked converted long-grain white rice
1 cup thick and chunky salsa (your choice of brand)
1 can (14 ounces) chicken broth
1 can (4.5 ounces) chopped green chiles
1 cup sour cream
1 cup (4 ounces) shredded Colby-Monterey Jack cheese blend
In a 3 to 4-quart slow cooker, mix chicken, rice salsa, broth and chiles.
Cover; cook on low setting 6 to 7 hours.
About 5 minutes before serving, turn off heat on slow cooker. Stir in sour cream and half of the cheese; sprinkle remaining cheese over top. Cover; let stand 5 minutes or until cheese is melted. Serve with additional salsa, if desired. Makes 5 servings.
Deep-Dish Peach Pie
Pastry for 1-crust pie
1 cup plus 1 tablespoon sugar
2 tablespoons cornstarch
3 pounds (about 6 six cups) peaches, seeded, pared and sliced
2 tablespoons lemon juice
1/4 teaspoon almond extract
2 tablespoons butter or margarine, melted
1 egg yolk, plus 2 tablespoons water
2 tablespoons sliced almonds
Preheat oven to 375 degrees.
In a small bowl, combine 1 cup sugar and cornstarch.
In a large bowl, toss peaches with lemon juice; add sugar mixture butter or margarine and extract. Turn into a buttered 8-inch square baking dish.
Roll pastry into 9-inch square; cut slits near center and place over filling; turn under edges, seal and flute.
Mix egg yolk and water; brush over entire surface of pie. Sprinkle with remaining tablespoon of sugar and almonds.
Bake 45 to 50 minutes or until golden brown. Makes 6 servings.
