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Santa Fe Chicken, Beans & Rice

Submitted by: cannerjoann on February 2, 2012
0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5
Santa Fe Chicken, Beans & Rice

My MYO lunch entree based on Lean Cuisine Sante Fe Beans & Rice with more protein added. I make these in batches to freeze. Sometimes I’ll add some additional vegetables to the container for variety.

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Difficulty: Easy

Servings: 7 meals


1 lb Chicken
1 jar (16 oz) Salsa
1 block (8 oz) Low-Fat Cream Cheese
1 can (16 oz) Black Beans, rinsed
1 can (16 oz) Corn
1 1/2 cups (to make 3 1/2 cups) Brown Rice


Start rice cooking. I use Alton Brown’s method.

While the rice is baking, boil the chicken in some water. Once the chicken is done, shred it. I use my stand mixer.

Put the corn, beans, salsa, cream cheese, and chicken into a medium pan. Turn the heat on the lowest setting and allow the cream cheese to get soft enough to stir everything together. Make sure you have all the ingredients mixed thoroughly.

When rice is done, fluff with a fork.

Place 1/2 cup of the rice and 3/4 cup of the chicken mixture into each of your freezer containers.

To prepare after frozen: Take off the lid and nuke for 3:30, stir and nuke for an additional minute. It turns out perfectly.

Right now, I do not know how long these meals will keep in the freezer. They are not air-tight or vacuum-sealed, so the freezer shelf-life will be considerably shorter. I would not advise making 50 of these at a time.

Categories: Beans, Beans, Grains & Rice, Casserole, Freezing, One Dish Meal, Poultry

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