MEXICAN CHICKEN AND RICE

Ingredients:

• ½ cup instant or dehydrated rice
• ¼ cup dehydrated ground chicken
• ¼ cup combined dehydrated bell peppers (assorted colors), onions, and tomatoes
• ¼ cup dehydrated black beans
• dash of red pepper flakes
• 2 – 3 Slices dehydrated jalapeños (optional)
• 1 tsp taco seasoning (homemade)
• 2 Tbl. + 1 tsp Parmesan cheese sauce powder mix (or ¼ cup “Cheese” (Nutritional Yeast) Dry Mix)

Directions:

1. Combine rice, chicken, vegetables, black beans, pepper flakes, and jalapenos in a 4 x 6 plastic bag.  
2. Combine cheese sauce powder mix and taco seasoning in a 2 X 3 zip style plastic bag.
3. Enclose the smaller bag in the larger bag and seal
   
   

Yield: Serves 1

Rehydrate:

1. Add all ingredients except the cheese mix/taco seasoning to your pot with 1 ¼ cup water.
2. Allow contents to rehydrate for 5 minutes.
3. Light stove, bring to a boil, and continue cooking with the lid on for 2 minutes.
4. Turn off stove.
5. Stir in contents of the cheese mix/taco seasoning.
6. Put the lid back on.
7. Let set 10 minutes for the meal to continue rehydrating and cooking.

Freezer bag cooking:

1. Add 1 1/4 cup hot water to rice, chicken, vegetables, and black beans.
2. Let sit in cozy for 15 minutes.
3. Stir in contents of the cheese mix/taco seasoning.

Calories: 400