There was a reason it became the flagship recipe for FBC (Freezer Bag Cooking). It was easy, quick to pack, filled you up and tasted good. It also signified something else – only a few days later we took http://www.freezerbagcooking.com live. It was over Thanksgiving Weekend in 2004. It has been fun, from some of the first recipes have come 100’s more each year. The books, the cozy, the blog all came out of that one lunch all those years ago.
Cranberry Chicken Rice
Ingredients:
- 1 cup instant rice
- 3 Tbsp dried cranberries
- 2 Tbsp dried vegetable blend or freeze-dried vegetables
- 1 tsp dried parsley
- 1 tsp diced dried onion
- ½ tsp dried garlic
- 1 can 3 to 5-ounces chicken, with pop top
Instructions:
At home pack the dry ingredients into a quart freezer or sandwich bag. Place the can of chicken with it.
FBC method:
Add the chicken with broth and 1¼ cups near boiling water. Stir well, seal tightly and put into a
cozy for 15 minutes. Fluff up and salt to taste if desired.
Mug method:
Add the chicken with broth and 1¼ cups boiling water to the dry ingredients in your mug. Stir well, tightly cover and let sit for 15 minutes. Fluff up and salt to taste if desired.
Serves 1.
Notes:
When this recipe was made, cans of chicken were the only reasonable option to buy. They actually are thin cans, and do not weigh a lot. You can flatten the can with your boot to make it smaller to pack out in your garbage.
This recipe is from Freezer Bag Cooking: Trail Food Made Simple.
