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chicken breasts olive oil paprika chili powder red onion green pepper red pepper corn garlic tomatoes chicken broth instant rice Cheddar cheese
Viewed: 76 - Published at: 4 years agoIngredients
- 4 boneless skinless chicken breasts, cut into 1-inch cubes
- 1 tablespoon olive oil
- 1 tablespoon paprika (less if you're using smoked paprika)
- 1 12 teaspoons chili powder (to taste, we like it spicy)
- 1 cup red onion, chopped
- 12 cup green pepper, chopped
- 12 cup red pepper, chopped
- 12 cup corn, frozen
- 2 tablespoons garlic, minced
- 1 (14 1/2 ounce) can diced tomatoes with green chilies
- 1 (14 1/2 ounce) can low sodium chicken broth
- 1 12 cups instant rice
- 12 cup sharp cheddar cheese, grated
Method
- In a large freezer bag, combine the chicken, olive oil, paprika and chili powder.
- Mix thoroughly to coat the chicken with the spices.
- Squeeze out as much air as possible and seal the bag.
- In a quart-sized freezer bag, add the onions, peppers, corn and garlic.
- In another quart-sized freezer bag, add the tomatoes and chicken broth.
- Place the rice and cheese in their own freezer bags.
- Put all of the freezer bags into a large freezer bag or freezer-friendly plastic container and seal it up.
- **Note: It's not really necessary to freeze the rice, but I've found it helps make things go more quickly if it's already on hand and measured out when you go to cook.
- To cook: Take the package out of the freezer to thaw at least an hour beforehand (or use a microwave if you forget!
- ).
- Add chicken mixture to a medium hot pan, cook until golden brown; transfer to a plate or bowl and keep warm.
- Stir in veggie mixture and cook until tender.
- Add in tomato mixture; bring to a boil.
- Stir in rice and chicken.
- Cover and reduce heat to warm or low until rice is done, about 5 minutes.
- Garnish with cheese.
- Enjoy!
