- 1 cup instant rice
- 2 Tbsp freeze-dried pomegranates
- 1 Tbsp diced dried shallots or onion
- 2 tsp roasted chicken gravy (organic if possible)
- 1 can 5-ounces chicken, pop top
- 2 Tbsp shelf stable parmesan cheese (green can)
At home pack the dry ingredients in a quart freezer or sandwich bag. Pack the cheese into a small plastic bag and put with the chicken.1
FBC method:
Add the chicken with broth and 1 cup near boiling water to the dry ingredients in your freezer bag. Stir well, seal tightly and put in a cozy for 15 minutes.
Stir well and add in the Parmesan cheese.
Insulated mug method:
Add the chicken with broth and 1 cup boiling water to the dry ingredients. Stir well, cover tightly and let sit for 15 minutes.
Stir well and add in the Parmesan cheese.
One pot method:
Bring 1 cup water and the chicken with broth to a boil in your pot. Add in the dry ingredients and stir well. Turn off the stove and cover tightly.
Let sit for 15 minutes, in cooler temperatures use a pot cozy. Stir well and add in the Parmesan cheese.