Cranberry Chicken Rice Version 2

Cranberry Chicken Rice Version 2
  • 1 cup instant rice
  • ¼ cup dried cranberries
  • ¼ cup freeze-dried vegetable blend
  • 1 tsp diced dried onions
  • 1 tsp dried parsley
  • ½ tsp dried garlic
  • ¼ tsp ground black pepper
  • 1 7-ounce pouch chicken breast
  • 1 Tbsp olive oil (or 1 packet)
  • 2 Tbsp shelf stable parmesan cheese
  • 1 packet chicken stock broth concentrate

At home pack the dry ingredients in a quart freezer or sandwich bag. Pack along the chicken breast package, oil and broth packets and place cheese in a small plastic bag.

FBC method:

Add the chicken with broth, oil and concentrate to the bag along with 1¼ cups near boiling water. Stir well, seal tightly and put in a cozy for 15 minutes. Fluff up and stir in cheese.

Insulated mug method:

Follow above directions, adding everything to your mug, Stir well, cover tightly and let sit for 15 minutes. Proceed as above.

One pot method:

In your pot combine the oil, chicken with broth, concentrate and 1¼ cups water. Bring to a boil, add in dry ingredients. Stir well, turn off heat. Cover tightly and let sit for 15 minutes. If in cold weather, put your pot in a pot cozy. Fluff up and stir in cheese.

Serves 1.