Author adapted by Angela Litzinger from TheNakedKitchen.com
Ingredients
2cupsuncooked long grain brown rice
1 1/3tablespoonsolive oil
1/3cupwhite wine
1 1/3cupsonionminced
5 1/3teaspoonsgarlicminced
2 2/3cupsbell peppergreen, seeded and diced
2 2/3cupsbell pepperred, seeded and diced
5 1/3cupstomatoesdiced
1 1/3teaspoonsdried oregano
1 1/3teaspoonground cumin
2/3teaspoongluten free chili powder
5 1/3cupsgluten free chicken broth
saltto taste
ground black pepperto taste
2poundsboneless skinless chicken breasts or thighs
1 1/3cupsfrozen peas
Instructions
Divide the rice and olive oil between the indicated number of quart sized freezer bags. Remove as much air as possible and seal. Divide remaining ingredients between the indicated number of gallon sized freezer bags. Remove as much air as possible, seal, bundle each large bag with a small bag, label and freeze.
To Serve: Thaw. Put rice in the bottom of a slow cooker. Place chicken aside and mix the contents of the large bag (except chicken) into the rice. Place chicken on top of rice mixture. Cover and cook on low 5-6 hours.