Recipe of the Month – Instant Fiesta Rice with Corn & Chicken

Recipe and photo by Tracy Cuneo, inspired by www.TheYummyLife.com/recipes/371

Makes 2 cups – Just add boiling water for an instantly nutritious meal that’s perfect for backpacking, camping, dorms, office, and travel.

Ingredients:

• ⅔  cup instant brown rice
• 1 teaspoon chia seeds or ground flaxseed (optional)
• ⅓  cup freeze dried chopped chicken (Dehydrate 1 Costco canned chicken)
• ½  cup freeze dried corn (dehydrate from 3 cobs or 2 c corn)
• ¼ cup freeze dried chopped tomatoes (dehydrate 4 cans or chop sundried tomatoes)
• ¼  teaspoon dried minced jalapeno (or ⅛ tsp crushed red chili flakes)
• 1 tablespoon freeze dried onions (or 1 teaspoon dried onion flakes)
• 1 ½  teaspoons powdered chicken flavor base (or bouillon granules)
• 1 ½  teaspoons chili powder
• ¼ teaspoon cumin
• ¼  teaspoon dried oregano 
• ½  teaspoon freeze dried cilantro (or 1/8 teaspoon dried)
• ¼ teaspoon garlic powder
• ⅛  teaspoon ground black pepper
• ¼ teaspoon salt (or more to taste)

Dehydrate the rice:

Preheat your oven to 140°F (60°C). This low temperature is essential to effectively dehydrate without cooking the rice further.
Place the baking sheet in the oven, ensuring there is adequate airflow around it.
Dehydrate the rice for 2 to 4 hours, checking every hour to stir and ensure even dehydration. The rice is done when it is completely dry and brittle to the touch.

Assemble:

Add all ingredients to a quart freezer Ziploc bag. Seal bag and store until ready to use. Add amount of water needed on the ziploc so that you have it once on the trail!

Cook:

Transfer dry ingredients to a mug or bowl; add 1 ½ c boiling water, stir, cover, and let rest for 9 or 10 minutes. If you have access to a microwave (not on the trail!), you can also mix the water with the dry ingredients and microwave until water boils. Cover and let rest until ingredients have softened (4-5 minutes).