As a working mom, if I didn’t make slow cooker meals and freezer meals, we’d probably be eating out constantly!  In addition to my slow cooker Monday posts, I’ll be bringing you From the Freezer Friday recipes, too!

I got this Chicken Taco rice recipe from a freezer swap group I used to belong to and our family absolutely loves it!  Plus, it makes a HUGE portion, so there’s enough to feed your family one night and freeze some for another night!  We usually make burritos using ours, but the nachos idea sounds yummy, too!

I throw the chicken in a slow cooker with a can of enchilada sauce all day and then shred it when I get home.  I do everything else following the recipe.

Here’s the recipe:

Ingredients:
2 cups cooked, shredded chicken
3 cups Chicken broth
8 oz. Tomato sauce
1 pkg. Taco seasoning mix
1-1/2 Brown rice, uncooked
1/2 cup Red or Green Pepper
1 can of corn

On Hand:
Shredded cheddar cheese

Optional Ingredients:
Tortilla chips, flour tortillas, tomatoes, lettuce, salsa, etc.

Assembly Directions:
Mix everything in a large saucepan. Bring to a boil. Cover, reduce heat and simmer until rice is done (about 40-50 minutes). Remove from heat and let stand 5 minutes. Fluff with a fork.

Freezing Directions:
Allow rice mixture to cool. Place in appropriate sized containers. Seal, label and freeze.

Serving Directions:
Thaw in the refrigerator. Reheat in microwave until warm. You can also reheat it in a saucepan if you add a little bit of water before heating. Sprinkle cheese on top and serve with tortilla chips.

YUM!

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