Ingredients
Rice (I prefer brown rice, but you can use white)
1 bag carrots
1 1 bag of frozen peas
2 boneless, skinless chicken breasts
4 cups of chicken stock
Directions:
Cook rice according to directions with one exception. Instead of water, cook the rice in chicken stock.
Chop the chicken into small pieces. Boil the chicken in chicken stock for extra flavor.
Chop the carrots up to bite size pieces and boil until slightly firm. Do not over cook, or they will be too mushy.
Put rice, carrots and peas in a large mixing bowl. Drain the chicken and let it cool. Once cool, shred the chicken and add to the bowl. Gently stir.
Take quart size freezer bags. Measure out the appropriate amount (1 cup per 20 pounds) into each bag and seal.
Place bags in freezer until needed. Let defrost in fridge over night.
Warm in microwave for 20-40 seconds and serve.
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