1 (4 ounce) can chicken broth
2 cups water
4 cups uncooked instant rice
3 eggs, beaten
1 onion, diced
1 1/2 teaspoons garlic powder
1 (16 ounce) can whole peeled tomatoes, undrained
1 onion, diced
2 (14.5 ounce) cans chicken broth
1/2 cup water
2 cups chicken bouillon granules
1 teaspoon chili powder
1 teaspoon ground cumin
1 teaspoon lemon juice
2 teaspoons paprika
In a saucepan bring water to a boil. Add chicken broth, stir, reduce heat to low, cover, and simmer 5 to 7 minutes. Remove skillet, and remove from heat. Add rice, eggs, onion and garlic powder. Mix thoroughly.
Stir chicken broth mixture into rice/egg mix; stir lightly. Cook 2 minutes, stirring constantly. Remove from heat, and stir in tomato, onion, chicken broth mixture and chicken bouillon. Gradually mix into rice/egg mixture. Refrigerate overnight.
Preheat oven to 350 degrees F (175 degrees C).
Place chicken/cooked rice mixture into a slow cooker and blend well. Cook on low/medium high for 5 to 6 hours or on all other settings for 2 days, stirring occasionally.
Remove chicken/cooked rice mixture from the cooker. Stir in water, bouillon, chili powder, cumin, lemon juice, paprika, and chicken/rice mixture. Cook over low heat for approximately 1/2 hour or until cooked through and chicken is tender. Serve at once or spoon over rice and rice-creamette-style.
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