Latin Rice

Ingredients
Makes 6 servings

2 cups long grain rice
2 tbsp canola oil
1 chicken bullion cube
5 scallions, chopped
2 garlic, minced
1 tomato, diced
1/2 cup chopped cilantro
4 cups water
sazón
1 tsp salt (or more to taste)

In a medium heavy pot with a tight fitting lid, heat oil on medium heat and saute scallions, cilantro and garlic for about 2 minutes. Add tomatoes and saute another minute. Add rice and saute 2 minutes longer, stirring frequently. Add water, bullion cube and sazón. Taste the water for salt and add more to taste. Let water boil on a high flame stirring once. As the water boils down and just skims the top of the rice, turn the flame to very low and cover 15 minutes. The steam will cook the rice so do not open. After 15 minutes, shut the flame and let the pot sit for at least 5 more minutes. This will finish cooking the rice without burning the bottom.

Chicken & Rice Soup

Ingredients:
1 32oz carton of fat free chicken broth
3/4 cup chopped rotisserie chicken (or any precooked chicken)
1/2 small onion, diced
1 carrot, diced
2 celery stalks, diced
1/4 cup of long grain rice, uncooked
1 tablespoon of EVOO
Seasonings to taste (I used salt, pepper, onion powder, garlic powder, and parsley)

Directions:
1- In a deep pot heat the oil. Add the onion, carrot, and celery. Saute for about 5 minutes.
2- Pour in the chicken broth and rice.
3- Cover, bring to a boil for about 10-15 minutes, or until rice is cooked.
4- Add the chopped chicken and seasonings, taste and adjust as needed.
5- Allow to simmer over low heat for about 5-10 minutes.
6- Serve hot.

Chicken & Rice Wraps

Chicken and Rice Wraps
(Source: Proceed With Caution, adapted from WC Freezer Friendly Recipes)

Ingredients:
- 1 can black beans, rinsed and drained
- 2 cups cooked brown rice
- 2 cups salsa
- 1 recipe taco seasoning (recipe follows) -- or use 1 packet store-bought seasoning
- 4 cups cooked, shredded chicken
- 1/2 cup shredded mexican cheese blend
- tortillas

Directions:
Combine all ingredients in a large bowl and mix well. If freezing, scoop into tortillas and fold into a burrito shape. Wrap with foil and freeze in a freezer bag. To re-heat, unwrap from foil and microwave until heated through (about two minutes), flipping over halfway through. If eating immediately, microwave chicken mixture until heated through. Scoop into tortillas and fold into burrito shape. Cut in half and serve.