Ingredients
| 1⁄2 | c | instant rice |
| 1⁄4 | c | cooked and dehydrated lentils |
| 1 | T | diced dried bell peppers |
| 1 | T | diced sun-dried tomatoes |
| 1 | T | diced dried onions |
| 1 | t | tomato powder |
| 1⁄8 | t | sugar |
| 1⁄8 | t | salt |
| 1⁄8 | t | garlic powder |
| 1 | pkt | true lemon powder |
| 2 | soft taco size tortillas | |
| 1 | oz | queso fresco cheese |
| 1 | c | water |
Notes
Notes:
True Lemon is found in most grocery stores, often with the sweeteners.
Find all the dried items online at www.harmonyhousefoods.com.
On the cheese: Queso Fresco can be found in most grocery stores, usually near the packaged sliced and shredded cheese. It comes in a wheel and crumbles easily. Use it for the first night out, if going on an extended trip you can carry cheddar or jack cheese, which carries better. For a vegan version of this recipe leave the cheese out and substitute a lemon juice packet for the True Lemon (which contains lactose).
Instructions
At home pack the instant rice in a pint freezer bag. Pack the remaining ingredients through garlic powder in a second pint freezer bag. Tuck in with the tortillas (wrapped in a sandwich bag or in plastic wrap). See notes below on the cheese.
FBC method:
Bring 1 cup water to a boil. Add 1/2 cup water to the rice bag, stir and seal tightly. Add 1/2 cup water to the lentil bag, stir well and seal tightly. Put both bags into a cozy for 15 minutes.
Crumble or dice the cheese and top the tortillas with the fillings, sprinkle the cheese on and fold over.
Serves 1
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