This rice recipe is a fluffy rice pilaf. It’s not heavy or moist. If you like a more moister rice, I would suggest adding in 1 Tablespoon olive oil with the water.
Chicken Mushroom Rice
Ingredients:
- 1½ cups instant rice
- ¼ cup crumbled dried mushrooms
- 2 Tbsp shelf stable parmesan cheese
- 2 tsp low sodium chicken bouillon
- ½ tsp dried thyme
- 1/8 tsp ground black pepper
- 1 pouch 7-ounces or 4.5-ounce can with pop-top chicken breast
Instructions:
At home in a quart freezer or sandwich bag pack the dry ingredients. Pack the chicken with the bag.
FBC method:
Place the freezer bag into an FBC Cozy. Add the chicken with broth and 1½ cups near boiling water. Stir well, seal tightly and let sit for 15 minutes.
Mug method:
Add the chicken with broth and 1½ cups water into a 1.3 to 1.5 liter pot. Bring to a boil, add in the dry ingredients. Stir well, cover tightly and let sit for 15 minutes.
In cool temperatures, or at high altitude insulate the pot.
Serves 1.
