May 2, 2015.
Recipe # 122.

                                                       Spanish Rice With Chicken

1 1/2-2 Pounds Chicken Tenderloins; cut into small cubes.
1 Small Onion; chopped.
2-3 Cloves of Garlic; chopped.
1/2 Green Pepper; chopped.
1/2 Red Pepper; chopped.
1 Box Spanish Rice Mix.
3-4 Cans or 2-3 Boxes Reduced Fat and Sodium Chicken Broth.
2-3 Low-Sodium Chicken Bouillon Cubes.
Water to finish filling the Crock-Pot about 3/4 full.
Olive Oil for browning.
Seasoned Salt Substitute to taste.
Pepper to taste.

Season and brown the Chicken, Onion and Garlic in the Olive Oil.
Transfer into the Crock-Pot with a slotted spoon.
Add in all of the other ingredients.
Cover and cook on Low for 8-10 hours or on High for 4-5 hours or until cooked through and done.