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Nutritional Info
  • Servings Per Recipe: 18
  • Amount Per Serving
  • Calories: 190.6
  • Total Fat: 3.0 g
  • Cholesterol: 0.0 mg
  • Sodium: 543.2 mg
  • Total Carbs: 29.9 g
  • Dietary Fiber: 10.4 g
  • Protein: 10.9 g

View full nutritional breakdown of Batch cooking - Mexican Chicken calories by ingredient
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Batch cooking - Mexican Chicken

Submitted by: MEMRYLAPS

Introduction

This recipe is for batch cooking. It makes a total of 18 servings and can be frozen into individual meals or family size servings. This recipe is for batch cooking. It makes a total of 18 servings and can be frozen into individual meals or family size servings.
Number of Servings: 18

Ingredients



    * *Onion, raw 1/2 cup chopped, 2 cup (remove)
    * Garlic, 3 cloves (remove)
    * *Boiled Chicken Breast No skin/bone/diced, 6 cup (remove)
    * *Brown Rice, long grain, 3 cup (remove) *DRY*
    * Great Value Diced Tomatoes No Salt Added, 2.5 cup (remove) *DO NOT DRAIN*
    * Food Lion Tomato Sauce, 2.5 cup (remove)
    * Swanson Chicken Broth 99% Fat Free, 3 cup (remove)
    * Yellow Sweet Corn, Canned, 2 can (12 oz) yields (remove) *DRAIN*
    4 cups water

Directions

1) Cook rice according to package directions

2) In a large dutch oven, saute the onion and garlic for 3-5 minutes. Use olive oil, if necessary. (not included in the nutritional information)

3) Add water, chicken broth, cooked rice, chili powder, cumin, corn (drained), chopped tomatoes (undrained), and tomato sauce. Bring to a boil, then reduce heat and simmer for 10-15 minutes, stirring occasionally.

4) Add cooked chicken to mixture and simmer for an additional 10-15 minutes.

5) Serve 1/2 cup of chicken mixture in a whole wheat flour tortilla or for a lighter meal, top salad with 1/2 cup of chicken mixture for a taco salad!

To freeze in individual meals, place 1/2 cup of chicken mixture in a quart size zip lock bag and freeze flat.

To freeze in family size, use a gallon size zip lock bag and store 3 cups of the chicken mixture. Freeze flat.



Number of Servings: 18

Recipe submitted by SparkPeople user MEMRYLAPS.






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