A classic FBC (Freezer Bag Cooking) recipe for the trail. Quick to make, and quick to eat. A balance of carbs and protein, and being rice, is easier on the stomach when at altitude or in hot weather.
Dry ingredients packed and vacuumed sealed for storage.
Ready to enjoy.
Creamy Chicken Rice
In a quart freezer bag or a Food Vac bag:
- 1 cup instant rice
- ½ cup freeze-dried chicken
- ¼ cup freeze-dried spinach
- 1 Tbsp dried onion
- 1 Tbsp dry milk
- 1 Tbsp shelf stable Parmesan cheese
- 4 tsp dry chicken gravy mix, lower sodium recommended
- ¼ tsp ground black pepper
- 1 Tbsp or 1 packet olive oil
Place the bag in a FBC Cozy or similar.
Add 1½ cups boiled water and oil to the bag, stirring well.
Let sit for 15 minutes.
One Pot Method:
Bring 1½ cups water and oil to a boil in a smaller pot (1.8 Liter or smaller). Add in dry ingredients, stir well. Cover, turn off stove and let sit for 15 minutes.
If at high altitude, or in cold temperatures, insulate pot in a pot cozy or similar.
If you don’t like spinach, add the same amount of any freeze-dried vegetable you like.
When prepping recipes using freeze-dried ingredients (versus dehydrated) you want to ensure the bag is well sealed. Particularly with freeze-dried meat. If you are making the meal to use that weekend, a plastic bag will work great. If longer, I highly suggest using a FoodVac sealer and precut quart size bags.
FTC Disclaimer: This post contains affiliate links that give us commissions on products purchased. These items are what we used in the recipes. This includes both Amazon and Thrive Life.