Ingredients
| 1 | c | instant rice |
| 1⁄4 | c | freeze-dried corn |
| 1⁄4 | c | sun-dried tomatoes |
| 1 | T | diced dried onion |
| 1 1⁄2 | t | lower sodium beef or chicken bouillon |
| 1 | t | granulated garlic |
| 1⁄4 | t | dried oregano |
| 1 | T | olive oil (1 packet) |
| 2 | oz | cheddar, cojack or pepperjack cheese (2 sticks) |
Instructions
At home:
Pack the rice through oregano into a quart freezer bag. Tuck the oil and cheese with the bag.
In camp:
FBC method:
Add 1 1/2 cups near boiling water and the oil to the dry ingredients in a quart freezer bag. Seal tightly and tuck in a freezer bag cozy to insulate for 15 minutes.
One pot method:
Bring 1 1/2 cups water and the oil to a boil, add in the dry ingredients. Take off the heat and cover tightly. Let sit for 15 minutes (in cooler temperatures or at altitude use a pot cozy to retain heat).
Dice up the cheese and fold in.
Courtesty of trailcooking.com
hiking2christ 
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