Orange Rice with Salmon
- 1½ cups instant rice
- ½ cup chopped toasted pecans
- 2 Tbsp dried parsley
- 2 Tbsp diced dried onion
- 1 Tbsp dried orange peel
- 2 tsp low sodium chicken bouillon
- 1 tsp orange drink mix (such as crystal light or tang)
- 1 packet 3-ounce pink salmon
At home pack in a quart freezer bag the dry ingredients. Pack the salmon pouch with the bag.
Add salmon and 1½ cups near boiling water, stir well and put in a cozy for 15 minutes. Stir again.
Insulated mug method:
Add salmon and 1½ cups boiling water to dry ingredients. Stir well, cover tightly and let sit for 15 minutes. Stir again.