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Corn Salsa Beans and Rice

Fri, 03/12/2010 - 12:36 — Sarah

Summary

Yield
Prep Time15 minutes
Recipe TypesFBC

Description

Hearty veg friendly recipe.

Ingredients

  • 1 c instant rice
  • 2 T cooked and dehydrated kidney beans
  • 1 T diced dried bell peppers
  • 2 T dehydrated corn salsa
  • 1 oz cheddar cheese
  • 1 1⁄4 c water

Instructions

FBC method:
Add 1 1/4 cups near boiling water and stir well. Seal tightly and put in a cozy for 15 minutes. Meanwhile dice up the cheese. Stir again to fluff up and fold in the cheese.

Insulated mug method:

Add 1 1/4 cups boiling water to the dry ingredients and stir well. Cover tightly and let sit for 15 minutes. Meanwhile dice up the cheese. Stir again to fluff up and fold in the cheese.

One pot method:

Bring 1 1/4 cups water to a boil. Add in the dry ingredients, stirring well. Turn off the stove and cover tightly. Let sit for 15 minutes. In cold weather insulate in a pot cozy. Dice up the cheese and fold in, stirring well.
Serves 1.

Notes

This recipe is quick and easy. You can use it as a burrito filling as well!

For the corn salsa called for you can dry any favorite fresh or jarred version you like. Salsa is easy to dehydrate and great to have on hand. If you don’t want to do that, take a couple packets of salsa with you instead.
See here for info on Dehydrating - http://www.trailcooking.com/dehydrating101

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Comments

Sun, 05/23/2010 - 21:30 — labradays

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