Safely Cooking then Freezing large batches of Chicken and Rice?

As the title says, I want to cook many meals of chicken with brown rice on a Sunday evening and then freeze it so that I have enough meals to get me though the week, this will save me alot of time!
The thing is I'm a complete idiot in the kitchen and I'm likely to do it all wrong and end up making myself ill.
 
Could somebody please explain in a step by step "idiots guide" sort of way, how I can do this safely?
 
So many things I'm not sure of!
Have I got it right?
 
Step 1- cook the chicken and the rice
Step 2- Devide chicken and rice equally between 14 tupaware boxes
Step 3- Allow the meals to cool
Step 4- place meals in the freezer
Step 5- Remove 2 meals a day from freezer and put them in the fridge to defrost, atleast 12 hours before consuming
Step 6-Take defrosted meals to work
Step 7- Reheat meal in the microwave at lunch/break time and eat
 
seems simple enough, but am I missing anything here?
Does this sound o,k from a food hygeine point of view?
 
Thanks!

Sounds ok to me mate.

What i would do with the rice is once its done cooking, rinse it thoroughly in cold water to stop it cooking and to also strip any starch thats in it so it doesnt stick much.

I find basmati rice freezes very well. So cook it, cool it and freeze it quickly.

Ah, yes.
 I never thought of using cold water to stop it from cooking.

Thanks for the tip mate!

I don't have any basmati rice here at the moment just 2KG of brown rice, I'll use basmati next week though and see which one works best for me.

Brown rice takes a lot longer to cook. Tip is to let it soak overnight then boil it.

I'm cooking it all right now
The pack says 25-30 minutes on the hob, do you think thats about right or should I let it cook a bit longer?
Chicken with rice is bland enough as it is the last thing I need is poorly cooked rice that feel like chewing bullets.

How does basmati rice compare cooking time wise?

Taste it to see if its done to your liking.

I find basmati takes around 20 mins whereas brown takes 45-60 mins

It isn't done at 25 mins so I'm leaving it on a bit longer.

A bit late for this batch but for next week do you have any ideas for jazzing it up a bit without indruducing too many "dirty" calories?
Don't get me wrong I'm happy to eat chicken and rice plain but I don't see any point in putting myself through it if I can easily make it tastier without turning it into a junk food meal

I'v got some Nando's hot sauce, maybe I could mix a little into the rice to give it some taste

cook the rice with a stock cube

chicken, put some sauce on it mate. italian herbs, tomato puree and some parmesan cheese work well.

Very few things are "dirty" . COntrary to popular forum belief, you dont have to eat boring to eat healthy!

theiopener


cook the rice with a stock cube

chicken, put some sauce on it mate. italian herbs, tomato puree and some parmesan cheese work well.

Very few things are "dirty" . COntrary to popular forum belief, you dont have to eat boring to eat healthy!

Nice one, I''ll try those next time

Genius idea i-opener will give that a bash tonight mate!!!

Hi mate,

with regards to tarting chicken up i tend to marinade mine with japanese marinades.

Have a look online, there's loads of simple marinades that really make a difference.

My main one, its dead quick and makes a huge difference is:

2 teaspoons mirin
1 tablespoon fish sauce
2 garlic cloves thinly sliced
1 red chilli thinly sliced

Get all the ingredients in Tesco or equivalent in the oriental section

give it a try