Artichoke Zucchini Alfredo Rice

OLYMPUS DIGITAL CAMERA

Artichoke Zucchini Alfredo Rice

 Ingredients:
  • 1⁄2 cup instant white rice
  • 1⁄2 cup instant brown rice
  • 2 Tbsp freeze-dried zucchini
  • 2 Tbsp dried diced artichokes
  • 2 Tbsp dry Alfredo sauce mix
  • 2 Tbsp shelf stable parmesan cheese
  • 2 Tbsp dry milk
  • 1⁄4 tsp ground black pepper
  • 1 Tbsp olive oil or 1 packet
Instructions:

At home pack in a quart freezer or sandwich bag the dry ingredients. Pack the oil with it.

FBC method:

Add 1 1/4 cups near boiling water and oil to the dry ingredients. Stir well, seal tightly and put in a cozy for 15 minutes.

Insulated mug method:

Add 1 1/4 cups boiling water and the oil to the dry ingredients. Stir well, cover tightly and let sit for 15 minutes.

One pot method:

Bring 1 1/4 cups water and oil to a boil. Turn off the stove and add in the dry ingredients, stirring well. Cover tightly and let sit for 15 minutes. In cooler temperatures, use a pot cozy.

Serves 1.
Notes:
For meat lovers, add in a 3 to 5
ounce can of chicken breast.