Chicken & Sun-Dried Tomato Rice

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Chicken & Sun-Dried Tomato Rice

In a quart freezer bag or sandwich bag –

  • 1 cup instant rice
  • 1 Tbsp diced dried onion
  • 1 Tbsp diced sun-dried tomatoes
  • 1 tsp granulated garlic
  • ¼ tsp dried black pepper

Also take:


FBC Method –

Pack dry ingredients in a quart freezer bag, tuck in add-ins.

Bring 1 cup water to near boiling. Add the chicken with broth, oil and water to bag, stir well, seal tightly and place in a cozy for 15 minutes. Stir in cheese.

Insulated Mug Method –

Pack dry ingredients in a sandwich bag, tuck in add-ins.

Add dry ingredients to your insulated mug, add in chicken with broth and oil, pour in 1 cup boiling water. Stir well, cover tightly and let sit for 10 to 15 minutes. Stir in cheese.

One Pot Method –

Pack dry ingredients in a sandwich bag, tuck in add-ins.

Bring 1 cup water, oil and chicken with broth to a boil, add in dry ingredients, stirring well. Take off heat, cover tightly and let rest for 10 minutes. In cool temperatures or at high altitude, insulate in a pot cozy. Stir in cheese.

Serves 1.


While the packets of shelf-stable Parmesan cheese are easy and convenient, if you like a gourmet twist, carry a small piece of Pecorino Romano cheese and a small grater (dollar or kitchen store). It carries well, even in normal temperatures. If you are used to a higher sodium diet, bring a bit of salt to add to the recipe in camp.