Chicken Fiesta Rice: Freeze Dried Ingredients

Chicken fiesta Final CopyDid you forget to lay that meat our for dinner aaaagain? No worries. I have a recipe that will save you and taste like you spent  quite a while making it, but in reality, it only takes 10-15 minutes to make and you do not even have to use a skillet. Interested yet? 🙂

I am going to show you how to make a Chicken Fiesta Rice bowl  that can be stored on your shelf for months without going bad if it is stored properly. (Please read all directions on how to store at bottom of article.) To prepare it, all you have to do is add 1 1/2 cups of boiling water to it and you’re done. Yup,that’s it!

I have put together a short video to guide you in preparation and a list of the ingredients are listed below it. This meal is created using NuHarvest Freeze Dried Foods and I have to admit, once it is re-hydrated you really can’t tell that is what it is. It tastes so fresh and good. My husband and kids couldn’t tell and my husband even let some of the guys at work try it and it was a hit.


Makes 2 full cups of Chicken Fiesta Rice. You can double up the ingredients or even triple them if you have a large family. I can feed four people (2 adults, 2 teenage girls) when I double it up.

Freeze Dried Ingredients:


  • 1 1/2 tsp Chili Powder
  • 1/4 tsp Cumin
  • 1/4 tsp Garlic Powder
  • 1/8 tsp Black Pepper
  • 1/8 to 1/4  tsp salt, optional
  • 2 tsp Chicken Bouillon or Granules
  • 1/4 tsp Dried Oregano
  • 1/2 tsp Freeze Dried Cilantro OR 1/8 tsp regular dried Cilantro

Optional Ingredients:

To Prepare:

  • Mix everything together in a bowl that will hold at least 2 cups of water.
  • Boil 1 1/2 cups of water
  • Pour water into bowl and stir so that all ingredients get wet and spices are blended well
  • Cover and let sit for 10 minutes

It is that easy. The only thing to wash are the bowls and spoons. 🙂

Storing Meal in Mason Jars:

If you are going to store a few of these already prepared meals in jars on the shelf it is imperative that you use an Oxygen absorber to seal the jar or a vacuum sealer (Jar Sealer Attachment) so the meat does not go rancid and make you sick. Eat within 3 months.

If you are making some up in baggies then you will need to store them in the refrigerator and use within 3 weeks. If you store them in the pantry they should be used with in 10 days.


Baked Cheesy Spinach Tortellini

Pic Source: Thrive Home

Pic Source: Thrive Home

Another HUGE hit in my home created by Thrive Home!!


  • 1 package (16 oz.) cheese tortellini, cooked al dente (I use Trader Joe’s)
  • 1 jar spaghetti sauce (approximately 28 oz.; I like Newman’s Own Marinara)
  • 2 cups fresh spinach, chopped (or 1/2 cup frozen spinach, defrosted, drained and chopped)
  • 2 cups shredded mozzarella cheese and/or Italian mix cheese


1) Preheat oven to 375 degrees. Spray an 8×8 pan with cooking spray.

2) Boil cheese tortellini until al dente (about 2 minutes), according to package directions.

3) Spread thin layer of sauce into bottom of baking dish. Arrange half of the cooked tortellini over the sauce. Top tortellini with 1/2 of sauce, spinach, mozzarella cheese, and Italian cheese.

4) Repeat layers again, ending with the last of the cheese on top.

5) Bake for uncovered for 20-25 minutes or until edges are bubbly and top is golden brown.

Freezer Meal Instructions:
After step #4 (before baking), freeze the casserole in airtight freezable container. When ready to bake, thaw 24-48 hours in the fridge or using the defrost setting in the microwave. Bake according to directions (step #5). If casserole is still somewhat frozen, you will have to bake it 10-15 minutes longer. If it starts to get too brown on top, cover with foil.

Chicken, Brown rice and Veggie Casserole: Freezer Meal

This is a delicious meal to bake for your family or to prepare and freeze for a later date. As stated in the intro of my Freezer meal section the source of this delicious is posted below the article.


  • 2 tablespoons olive oil, divided
  • 1 cup broccoli, chopped
  • 1 cup cauliflower, chopped
  • 2 large carrots, chopped
  • 2 celery stalks, chopped
  • 1/2 large onion, diced
  • 2 garlic cloves, minced
  • 1/2 teaspoon ground thyme
  • 1/2 teaspoon ground poultry seasoning
  • 1 teaspoon Italian seasoning
  • salt and fresh ground black pepper, to taste
  • 1- 1 1/2 cups cooked chicken, diced
  • 2 cups cooked brown rice
  • 1 cup sour cream (or sub full-fat Greek yogurt)
  • 1 1/2 cups chicken stock/broth
  • 2 tablespoons fresh flat leaf parsley, chopped
  • 1/2 cup grated Asiago or fresh Parmesan cheese
  • 2 cups shredded cheddar cheese (finely shredded melts best)
  • 1 cup whole wheat or panko breadcrumbs


1) Preheat oven to 375 degrees Fahrenheit. Spray a 2 quart casserole dish with cooking spray.

2) Heat 1 tablespoon olive oil in heavy non-stick pan and saute broccoli, cauliflower, carrot, celery, onion, and garlic for about 4-5 minutes, just until tender. Season ground thyme, poultry seasoning, Italian seasoning, and lightly with salt and pepper.

3) Add diced chicken and brown rice into pan with the veggie mixture, and stir to combine well. Taste and adjust seasoning as necessary.

5) In a small bowl, whisk together sour cream, chicken stock, and chopped parsley. Then stir in Asiago cheese and cheddar cheese. Gently stir the sour cream mixture into the rice mixture.

6) In a separate small bowl, combine bread crumbs and 1 tablespoon olive oil.

7) Spoon rice mixture into the 2-quart casserole dish and press down to evenly distribute. Top with bread crumbs.

8) Bake for about 25-30 minutes or until casserole is slightly bubbling around the edges and golden brown on top. Broil for 1-2 minutes at the end, if the top isn’t brown enough but the casserole is warmed through. Serve warm.

Freezer Meal Instructions:

Put casserole together and freeze it before baking. When you’re ready to cook it, let it thaw in the fridge over night. If it’s still slightly frozen in the middle, you’ll just have to cook it longer than the recipe calls for or defrost a bit in the microwave before baking. Cover it with foil if the top gets too brown in the oven.

Source: Thriving Home