A hearty FBC (Freezer Bag Cooking) friendly recipe that can also be prepared one pot method as well. Rice, beef and veggies with a sprinkle of cheese on top.
Spanish Rice
In a quart freezer bag or a Food Vac bag:
- 1 cup instant rice
- ¼ cup freeze-dried ground beef
- 2 Tbsp freeze-dried crumbled bell pepper
- 1 Tbsp dehydrated celery
- 2 Tbsp dried tomatoes
- 2 Tbsp dried tomato powder
- 1 Tbsp dried onion
- 1 tsp chili powder
- Pinch of sea salt
Also Take:
- 1 Tbsp or 1 packet oil
- 1 stick cheddar cheese (1 ounce), individually wrapped or 2 Tbsp freeze-dried cheddar cheese
FBC Method:
Place the bag in a FBC Cozy or similar.
Add 1¾ cups boiled water and oil to the bag, stirring well. Seal tightly.
Let sit for 15 minutes.
Add in cheese and fluff up.
One Pot Method:
In a smaller pot, bring 1¾ cups water and oil to a boil. Add the dry ingredients and stir well. Cover, turn off the stove, and let sit for 15 minutes.
If at high altitude, or in cold temperatures, insulate pot in a pot cozy.
Add in cheese and fluff up.
Serves 1 large appetite or 2 smaller ones.
*Notes:
Find cheddar cheese sticks next to the mozzarella sticks in the cheese aisle. Cojack, jack, and pepper jack also work well. If wrapped single, they will last a couple of days if not opened, though they will get soft and sweat out oil in high temperatures. For best results, carry frozen the first day buried in your backpack. Shelf-stable cheese, such as Laughing Cow wedges, also works well.
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.