Chicken, Carrot and Rice Bake

Name: Chicken, Carrot and Rice Bake
Cuisine: American
Ingredients: 1 large pack chicken thighs (bone in, skin on); 1/8 teaspoon black pepper; 1/8 teaspoon crushed red pepper; 1/4 teaspoon ground cumin; 6 cloves garlic, minced; 2 cans (10.5 ounce) cream of mushroom soup; 1 can (14.5 ounce) can heat roasted diced tomatoes; 1 can (10 ounce) diced tomatoes with lime juice and cilantro; 2 cups uncooked long grain white rice (rinsed and drained); 1-1 lb. pack baby carrots

Crock Pot Girl 🤡 @CrockpotGirl

Yummy 😋

Crock Pot Girl 🤡 @CrockpotGirl

Yummy 😋

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Ingredients

1large pack chicken thighs (bone in, skin on)
1/8 teaspoonblack pepper
1/8 teaspooncrushed red pepper
1/4 teaspoonground cumin
6 clovesgarlic, minced
2 cans (10.5 ounce)cream of mushroom soup
1 can (14.5 ounce)can heat roasted diced tomatoes
1 can (10 ounce)diced tomatoes with lime juice and cilantro
2 cupsuncooked long grain white rice (rinsed and drained)
1-1 lb.pack baby carrots

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Steps

1

Rinse and pat dry your chicken thighs......
2

Place thighs in a large baking pan.....
3

In a large bowl mix together: black pepper, crushed red pepper, ground cumin, garlic, cream of mushroom soups, heat roasted diced tomatoes, diced tomatoes with lime juice and rinsed and drained white rice......stir until everything is mixed well......
4

Place rice mixture over chicken......
5

Now place your baby carrots all over rice and chicken......
6

Cover and bake in a preheated 375 degree oven for 2 hours.....
7

Serve and enjoy 😉!