Spicy Black Beans and Rice
Ingredients:
- ¾ cup instant rice
- 2 Tbsp cooked and dehydrated black beans
- 1 Tbsp diced dried bell peppers
- 1 Tbsp freeze-dried corn
- 4 tsp black bean dip mix or black bean soup mix*
- 1 ounce cheddar or pepper jack cheese
Instructions:
At home, pack everything but the cheese in a quart freezer or sandwich bag. Pack the cheese separately.
FBC method:
Add 1 cup + 2 Tbsp near boiling water and stir well. Seal tightly and put in a cozy for 15 minutes.
Add in the cheese diced up and stir well.
Mug method:
Add 1 cup + 2 tbsp boiling water to the dry ingredients. Stir well, cover tightly and let sit for 15 minutes.
Add in the cheese diced up and stir well.
Serves 1.
Notes:
Cheese carries well. For convenience, get the string cheese-sized packets of cheddar, Colby, or pepper jack cheese. Each piece is tightly sealed and is one serving. Look in your grocery store near the string cheese.
You can use freeze-dried cheese instead; use 2 Tablespoons worth, and add a Tablespoon more water. Add to the dry ingredients.
When I first made this recipe, it was easy to find packets of dry mix for black bean dip. It isn’t now. You can use any mix you find, as long as it is a “add hot water” tyep. Single servings of black bean soup mix work well. It provides the flavor in the recipe. This is an example.