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Southwestern Grilled Chicken with Mexican Rice

<p>This grilled chicken and rice dish is packed with delicious southwestern flavor! It's a great alternative to Mexican take-out!</p>
4 Servings Recipe By

Ingredients

  • 1 1/2 pounds Chicken, Boneless Breasts
  • 12 fluid ounces Mesquite Marinade, Liquid
  • 3 tablespoons Vegetable Oil
  • 1 cup White Rice, Long-Grain
  • 1 teaspoon Garlic Salt
  • 1 teaspoon Taco Seasoning
  • 1 tablespoon Minced Onion, Dried
  • 1/2 cups Tomato Sauce
  • 2 cups Chicken Broth/Stock

Serving Day Ingredients

  • 15 ounces Salsa con Queso
  • 1/2 cups dice Tomato

Freezer Containers

Supplies

Nutritional Information

  • 1 serving = about 8 oz chicken & 3/4 cup rice
  • 718 Calories
  • 26g Total Fat
  • 6g Sat Fat
  • 0g Trans Fat
  • 144mg Cholesterol
  • 4116mg Sodium
  • 66g Total Carb
  • 1g Fiber
  • 12g Total Sugars (Includes 0g Added Sugars)
  • 47g Protein
  • 17 WW Freestyle

Make It Now Cooking Directions

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

  1. Place chicken in gallon freezer bag.
  2. Pour bottled marinade over chicken.
  3. Marinate for an hour or two.
  4. Once marinated, remove chicken from bag and discard marinade.
  5. Grill chicken about 15 minutes or until done (165 degrees).
  6. Heat oil in large saucepan over medium heat and add rice.
  7. Cook, stirring constantly, until puffed and golden.
  8. While rice is cooking, sprinkle with garlic salt and taco seasoning.
  9. Stir in onion flakes, tomato sauce and chicken broth.
  10. Bring to a boil.
  11. Reduce heat to low, cover and simmer for 20-25 minutes.
  12. Separate with fork.
  13. Place rice on plate, top with grilled chicken.
  14. Heat cheese dip according to package directions.
  15. Pour 2-3 Tbsp over chicken and top with tomatoes.

Freeze For Later Cooking Directions

These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).

Why would I want to freeze this?

  1. Divide chicken among indicated number of gallon freezer bags.
  2. Divide and pour bottled marinade over chicken.
  3. Heat oil in large saucepan over medium heat and add rice.
  4. Cook, stirring constantly, until puffed and golden.
  5. While rice is cooking, sprinkle with garlic salt and taco seasoning.
  6. Stir in onion flakes, tomato sauce and chicken broth.
  7. Bring to a boil.
  8. Reduce heat to low, cover and simmer for 20-25 minutes.
  9. Allow to cool.
  10. Divide rice into indicated number of quart freezer bags.
  11. Seal, label and freeze both bags.

Make From Frozen Serving Day Directions

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

  1. Thaw: In fridge
  2. Remove chicken from bag and discard marinade.
  3. Grill chicken about 15 minutes or until done (165 degrees).
  4. Place rice in large microwavable bowl, sprinkle 2-3 Tbsp water over rice.
  5. Microwave 2-3 minutes.
  6. Fluff with fork and repeat. Let stand 2 minutes, then fluff again.
  7. Place rice on plate, top with grilled chicken.
  8. Heat cheese dip according to package directions.
  9. Pour 2-3 Tbsp over chicken and top with tomatoes.

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