Spicy Cheesy Beans and Rice

Spicy Cheesy Beans and Rice
Ingredients:
  • ½ cup instant rice
  • ¼ cup cooked and dehydrated kidney beans
  • ¼ cup freeze-dried okra
  • 2 Tbsp cheddar cheese powder
  • 1 Tbsp dry milk
  • 1 packet tabasco sauce
  • 1 Tbsp olive oil (or 1 packet)

At home:

Pack the dry ingredients in a sandwich or quart freezer bag. Tuck the Tabasco and olive oil packets with it.

In camp:

FBC method:

Add the oil and 1 cup near boiling water to the bag. Stir well, seal tightly and put in a FBC cozy for 15 minutes. Stir in the Tabasco sauce.

Insulated mug method:

Add the dry ingredients, oil and 1 cup boiling water to your insulated mug. Stir well, cover tightly and let sit for 15 minutes. Stir in the Tabasco sauce.

One pot method:

Bring 1 cup water and oil to a boil, add in the dry ingredients. Take off the stove, cover tightly and let sit for 10 minutes. Stir in the Tabasco sauce. In cool temperatures use a pot cozy.

Serves 1.

Notes:

For a spicier dish use 2 to 3 packets of Tabasco sauce.

Dry weight is around 4½ ounces.

SpicyBeans