Corn Salsa Beans and Rice

Corn Salsa Beans and Rice
Ingredients:
  • 1 cup instant rice
  • 2 Tbsp cooked and dehydrated kidney beans
  • 1 Tbsp diced dried bell peppers
  • 2 Tbsp dehydrated corn salsa
  • 1 ounce cheddar cheese
Instructions:

FBC method:

Add 1¼ cups near boiling water and stir well. Seal tightly and put in a cozy for 15 minutes. Meanwhile dice up the cheese. Stir again to fluff up and fold in the cheese.

Insulated mug method:

Add 1¼ cups boiling water to the dry ingredients and stir well. Cover tightly and let sit for 15 minutes. Meanwhile dice up the cheese. Stir again to fluff up and fold in the cheese.

One pot method:

Bring 1¼ cups water to a boil. Add in the dry ingredients, stirring well. Turn off the stove and cover tightly. Let sit for 15 minutes. In cold weather insulate in a pot cozy. Dice up the cheese and fold in, stirring well.

Serves 1.
Notes:
This recipe is quick and easy. You can use it as a burrito filling as well! For the corn salsa called for you can dry any favorite fresh or jarred version you like. Salsa is easy to dehydrate and great to have on hand. If you don’t want to do that, take a couple packets of salsa with you instead.