Ingredients
| 1⁄2 | c | instant rice |
| 1⁄4 | c | cooked and dehydrated kidney beans |
| 1⁄4 | c | freeze dried okra |
| 2 | T | cheddar cheese powder |
| 1 | T | dry milk |
| 1 | pkt | tabasco sauce |
| 1 | T | olive oil (1 packet) |
| 1 | c | water |
Notes
Ingredients used:
Freeze dried okra: http://packitgourmet.com/Okra-p435.html
Mild cheddar cheese powder: http://www.frontiercoop.com/products.php?ct=dfmbc&cn=Cheese+Powder
Cooked and dehydrated beans: http://www.harmonyhousefoods.com/Dehydrated-Beans_c_2.html
Tabasco sauce in handy packets: http://www.minimus.biz/Tabasco-Brand-Pepper-Sauce-packet-F03-3700100-110…
For a spicier dish use 2 to 3 packets of Tabasco sauce.
Dry weight is around 4 1/2 ounces.
Instructions
At home:
Pack the dry ingredients in a sandwich or quart freezer bag. Tuck the Tabasco and olive oil packets with it.
In camp:
FBC method:
Add the oil and near boiling water to the bag. Stir well, seal tightly and put in a FBC cozy for 15 minutes. Stir in the Tabasco sauce.
Insulated mug method:
Add the dry ingredients, oil and boiling water to your insulated mug. Stir well, cover tightly and let sit for 15 minutes. Stir in the Tabasco sauce.
One pot method:
Bring the water and oil to a boil, add in the dry ingredients. Take off the stove, cover tightly and let sit for 10 minutes. Stir in the Tabasco sauce. In cool temperatures use a pot cozy.
Courtesy of trailcooking.com
hiking2christ 
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