Cranberry Chicken Rice

Submitted by Trail Girl

"This recipe was the one that started my trail cooking website - and convinced me to write my first trail cookbook a couple years ago. Taken from my book 'Freezer Bag Cooking: Trail Food Made Simple'. You can prepare it two ways - either in a hikers cooking pot or in a quart sized freezer bag. I listed the one pot method here. For the FBC way, put your dry ingredients in the bag and add the hot water/chicken. Stir, seal tightly and insulate for 15 minutes, then fluff and eat."

 

• Ready In: 20mins
• Ingredients: 9
• Serves: 1

ingredients

• 236.59 ml instant rice
• 29.58 ml diced dried vegetables
• 29.58 ml dried cranberries
• 4.92 ml dried onion
• 4.92 ml low-sodium instant chicken bouillon granules
• 4.92 ml dried parsley
• 2.46 ml granulated garlic
• 0.25 ml salt, if desired (optional)
• 141.74 g can chicken (pop top style)

directions

1. Bring 1 1/4 cups water and the chicken (with broth) to a boil in your cooking pot. Add in the dry ingredients, stir, put on the pot's lid. Turn off the stoves heat and let sit for 15 minutes. Fluff up and enjoy.