Chicken & Sun-Dried Tomato Rice
In a quart freezer bag or sandwich bag –
- 1 cup instant rice
- 1 Tbsp diced dried onion
- 1 Tbsp diced sun-dried tomatoes
- 1 tsp granulated garlic
- ¼ tsp dried black pepper
Also take:
- 1 tray grilled chicken nuggets
- 1 packet or 1 Tbsp extra virgin olive oil
- A small block Pecorino Romano cheese or 1 to 2 packets shelf stable Parmesan cheese
Directions:
FBC Method –
Pack dry ingredients in a quart freezer bag, tuck in add-ins.
Bring 1 cup water to near boiling. Add the chicken with broth, oil and water to bag, stir well, seal tightly and place in a cozy for 15 minutes. Stir in cheese.
Insulated Mug Method –
Pack dry ingredients in a sandwich bag, tuck in add-ins.
Add dry ingredients to your insulated mug, add in chicken with broth and oil, pour in 1 cup boiling water. Stir well, cover tightly and let sit for 10 to 15 minutes. Stir in cheese.
One Pot Method –
Pack dry ingredients in a sandwich bag, tuck in add-ins.
Bring 1 cup water, oil and chicken with broth to a boil, add in dry ingredients, stirring well. Take off heat, cover tightly and let rest for 10 minutes. In cool temperatures or at high altitude, insulate in a pot cozy. Stir in cheese.
Serves 1.
Notes:
While the packets of shelf-stable Parmesan cheese are easy and convenient, if you like a gourmet twist, carry a small piece of Pecorino Romano cheese and a small grater (dollar or kitchen store). It carries well, even in normal temperatures. If you are used to a higher sodium diet, bring a bit of salt to add to the recipe in camp.