This recipe was originally from the 30 Day Gourmet website but I changed it a bit to suit our family's likes. We've used it as a main dish for dinner, as a snack with tortilla chips or rolled in a wheat tortilla for a quick lunch. It's an easy recipe to put together on cooking day, too!
Chicken Taco Rice
2 c. cooked, shredded chicken
3 c. chicken broth
1 (8 oz) can tomato sauce
1 package of Taco Seasoning OR 2 T. of this recipe for Taco Seasoning
1 onion, diced
1 1/2 c. brown rice, uncooked
Mix everything in large saucepan. Bring to a boil. Cover, reduce heat and simmer until rice is done (approx 45-50 minutes). Remove from heat and let stand 5 minutes. Fluff with a fork.
To Freeze: Cool mixture then place in bags or containers in sizes appropriate to your family.
To Serve: Thaw overnight in fridge. Then reheat in saucepan with a little bit of water or place in greased baking dish and bake at 350F for 20 minutes or until warmed through. Sprinkle with cheese. Serve by itself, with tortilla chips or roll up in soft tortilla shells.
