In a quart freezer bag:
- 2 cups instant rice (white or brown)
- ¾ cup freeze-dried vegetables
- 3 broth sticks (chicken or vegetable)
- 2 Tbsp or 2 extra virgin olive oil packets
- 2 cans no salt albacore tuna
- 3 pieces string cheese, sliced
- Toppings (see below)
Bring 2¾ cups water, broth sticks, oil and tuna (flaked/chunked) to a boil in a 2 Liter pot. Add in rice mixture, stir well, return to a boil. Take off heat, cover tightly and let sit for 10 to 15 minutes. At higher altitude or cool temperatures, insulate pot with a pot cozy.
Stir well, divide into bowls, sprinkle with cheese and crunchy toppings.
Serves 3 ample bowls.
For the toppings I used a bag each of Fresh Gourmet Wonton Strips and Crispy Onions, both sold via Minimus, in single serving bags. They can also be found in produce sections of grocery stores in full size bags.
Broth sticks can be found at Trader Joe’s and also in most grocery stores in the soup/broth aisle by a range of companies.
This recipe could be done FBC style, but due to the ample size, it works better as a one pot style meal.