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1
Divide chicken among 1/2 the number of indicated gallon freezer bags.
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2
Divide and pour bottled marinade over chicken.
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3
Marinate for an hour or two.
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4
Once marinated, remove chicken from bag and discard marinade.
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5
Grill chicken about 15 minutes or until done (165 degrees).
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6
Heat oil in large saucepan over medium heat and add rice.
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7
Cook, stirring constantly, until puffed and golden.
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8
While rice is cooking, sprinkle with garlic salt and taco seasoning.
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9
Stir in onion flakes, tomato sauce and chicken broth.
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10
Bring to a boil.
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11
Reduce heat to low, cover and simmer for 20-25 minutes.
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12
Separate with fork.
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13
Freezing Directions:.
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14
Prepare chicken and freeze in gallon freezer bags.
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15
Prepare rice as directed above; allow to completely cool.
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16
Place rice in gallon freezer bag.
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17
Seal and freeze both bags.
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18
To serve: Thaw chicken and rice.
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19
Preheat grill to medium heat.
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20
Remove chicken from bag and discard marinade.
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21
Grill chicken about 15 minutes or until done (165 degrees).
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22
Place rice in large microwavable bowl, sprinkle 2-3 Tbsp water over rice.
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23
Microwave 2-3 minutes.
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24
Fluff with fork and repeat.
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25
Let stand 2 minutes, then fluff again.
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26
Place rice on plate, top with grilled chicken.
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27
Heat cheese dip according to package directions, pour 2-3 Tbsp over chicken and top with tomatoes.
