Posted by: jakinnan | December 6, 2012

Herbed Tomato Rice



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)


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

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