Ingredients:
2 chicken bouillon cubes
4 cups hot water
4 cups instant rice or 2 cups standard rice
2 medium chopped onions or 4 tablespoons dried onions
4 chopped garlic cloves or 2 teaspoons packaged chopped garlic
8 boneless skinless chicken breasts, cut into bite sized pieces
6 tablespoons olive oil
2 (1 1/2 ounce) packages taco seasoning
1 1/2 cups hot water
1 cup canned crushed tomatoes
8 tablespoons sour cream ( 1 medium sized container)
12 flour tortillas
Directions:
Dissolve bouillon in water, bring to a boil add instant rice and set aside. If using standard rice, add rice to water mixture, bring to a boil , cover, cook on low for 20 minutes.
Meanwhile, place olive oil in a large dutch oven, cook the onion until caramelized. Then add garlic, long enough to let the garlic sweat.
Add the cut up chicken to the onion garlic mixture, salt and pepper to taste.
Cook until chicken is completely cooked.
Add taco seasoning and water, mix well and simmer for another 3 minutes.
Add crushed tomatoes.
(For super spicy add Tabasco sauce to taste).
Add rice mixture.
Stir in sour cream.
Place 1 to 1.5 cup measurements into containers.
Place 1-2 tortillas in wax paper, presteaming or spraying with no-stick spray helps keep them from drying out too much.
Fold up the wax paper as tight as you can, I seal it like an envelope and tape it shut with masking tape.
Place on top of rice/chicken mixture, cover container and freeze.
Servings: Serve
Time preparation: 20 min.
Time total: 35 min.