Chicken Taco Rice

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Recipes:	1	2	3	4	5	6
Servings:	8	16	24	32	40	48
Ingredients:
Cooked, shredded chicken	2 C.	4 C.	6 C.	8 C.	10 C.	12 C.
Chicken broth	3 C.	6 C.	9 C.	12 C.	15 C.	18 C.
Tomato sauce	8 oz.	16 oz.	24 oz.	32 oz.	40 oz.	48 oz.
Taco seasoning mix	1 pkg.	2 pkgs.	3 pkgs.	4 pkgs.	5 pkgs.	6 pkgs.
Brown rice, uncooked	1-1/2 C.	3 C.	4-1/2 C.	6 C.	7-1/2 C.	9 C.
On Hand:
Shredded cheddar cheese	1/2 C.	1 C.	1-1/2 C.	2 C.	2-1/2 C.	3 C.
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.

Comments:

This is a great after school snack. Use it to make quick nachos or a filling for tacos.

Nutritional Info: 

Optional ingredients not included in the analysis.

Per Serving: 254 Calories; 5g Fat (19.7% calories from fat); 18g Protein; 32g Carbohydrate; 1g Dietary Fiber; 37mg Cholesterol; 821mg Sodium. 

Exchanges: 2 Grain (Starch); 2 Lean Meat; 1/2 Vegetable; 1/2 Fat.

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