Freezer-prep Mexican chicken and rice burritos with a sour cream and green salsa sauce

Stir sour cream and jarred green salsa together for a serving sauce (kept out of the burrito, as it does not freeze well); cilantro optional.

Microwave the frozen pepper strips about a minute; heat a pan, add a little oil and the peppers on high heat for a minute or so to evaporate their moisture.

When the moisture is mostly gone add the rice and heat through, about two and a half to three minutes; take out.

Add a little more oil, heat, and brown the defrosted chicken for heat and colour.

Season the chicken with a little garlic powder, cumin and chili powder and a splash of oil; return the peppers and rice and mix.

Warm the tortillas so they are pliable; divide the filling among four, add a big handful of cheese to each and roll up.

Wrap each in parchment, then foil; cool, then freeze. Once frozen, vacuum seal or bag them if wanted; reheat to serve with the sauce.