A simple meal can be very satisfying in the wilds. Chicken and Peas with Rice is FBC (Freezer Bag Cooking) friendly, with One Pot directions included.
It’s a kid friendly meal that is high in protein, from both the chicken and peas.
Freeze-dried chicken and peas, with rice and chicken bouillon to flavor it. We used no sodium bouillon, so if you like it salty, use full sodium or add in a pinch of sea salt.
We packed this meal into a Wallaby “MRE” style mylar bag, and then sealed it with an impulse sealer. Because we were testing out sealing the FBC meal for long-term storage, we didn’t add in parmesan cheese, which often we add to rice dishes. That is due to shelf stable (the green can) cheese has moisture, and adding it in with freeze-dried chicken would not bode well for long-term meal storage. Freeze-dried ingredients will try to pull moisture out of the cheese. However, if you have freeze-dried cheese on hand, that would be great to add in. Otherwise, I’d carry a few packets or a small bag of cheese and add it on top. If your parmesan cheese is in packets, you can add it to the bag to stash it.
Chicken And Peas With Rice
Pack in a quart freezer bag, mylar bag or sandwich bag, depending on method used:
- 1 cup instant rice
- ¼ cup freeze-dried chicken
- ¼ cup freeze-dried peas
- 1 tsp low sodium chicken bouillon (1 packet)*
Also Take:
- 1 Tbsp shelf stable parmesan cheese (2-3 packets or in a small zip-top bag)
- 1 Tbsp or 1 packet olive oil, if desired
FBC Method:
Place quart freezer bag in an FBC Cozy, add in oil, if desired, and 2 cups boiled water. Stir well, seal tightly and let sit for 15 minutes.
Stir in parmesan cheese.
If using a mylar bag, you will not have to insulate the meal.
One Pot Method:
Add 2 cups water and oil, if desired, to your pot. Bring to a boil. Add in dry ingredients, stirring well. Cover tightly and take off the stove. Let sit for 15 minutes. In cooler tempatures, or at high altitude, use a pot cozy to insulate.
Stir in parmesan cheese.
Serves 1 huge appetite or 2 smaller ones.
Notes:
If you use no sodium bouillon powder, I highly suggest salting to taste.
~Sarah