Herbed Tomato Rice

Serves: 5
Total Calories: 75


1 cup instant rice
1/4 cup freeze-dried corn
1/4 cup sun-dried tomato
1 tablespoon diced dried onion
1 1/2 teaspoons lower sodium beef or chicken bouillon
1 teaspoon granulated garlic
1/4 teaspoon dried oregano
1 tablespoon or one packet olive oil
2 ounces Cheddar, Colby Jack or pepper jack cheese, diced
1 1/2 cups water


1. Pack the rice and oregano into a quart freezer bag.

2. Tuck in packets of oil and cheese.

1. Bring water to boil.

2. Add oil and dry ingredients.

3. Remove from heat and cover tightly for 15 min.

4. Fold in diced cheese.

Fun Fact: The word camouflage is actually derived from the French word camoufler, meaning “to blind or veil.”

Nutritional Facts:

Serves: 5
Total Calories: 75
Calories from Fat: 54

This Herbed Tomato Rice recipe is from the In The Wild Chef Cookbook. Download this Cookbook today.

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