Serves: 5
Total Calories: 16

1/2 cup instant rice
1/4 cup cooked and dehydrated lentils
1 tablespoon diced dried bell peppers
1 tablespoon diced sun-dried tomato
1 tablespoon diced dried onion
1 teaspoon tomato powder
1/8 teaspoon sugar
1/8 teaspoon salt
1/8 teaspoon garlic powder
1 packet True Lemon powder
2 soft tortillas (small)
1 ounce queso fresco cheese
1 cup water

AT HOME:
1. Pack instant rice in qt. size Ziploc bag.

2. Pack remaining ingredients in another pint bag, cheese in its own separate bag.

3. Wrap bags in larger bag with tortillas.

AT CAMP:
1. Bring 1 C. water to boil; add 1/2 C. water to rice bag; stir and seal tightly.

2. Add 1/2 C. water to bag with lentils and spices.

3. Stir well and seal tightly.

4. Place both bags into cozy for 15 minutes.

5. Crumble or dice the cheese and top tortillas with the fillings and cheese and fold.

Fun Fact: Are flies a nuisance? Try hanging clear plastic bags filled with water from tree branches.

Nutritional Facts:

Serves: 5
Total Calories: 16
Calories from Fat: 0

More Recipes from the In The Wild Chef Cookbook:
Apple-lachion Brown Betty
Backpacking Biscuits
Biddle’s Backpacking Bars
Boy Scout Pizza Rice
Bryan’s Healthy Turtles
Campout Quickie Pasta
Cashew Rice Curry
Chicken Poppers
Corny Cakes
Couscous and Chicken
Hyndman Cheesy Baco-Spuds
Island Shrimp Rice
King Ludd’s Phad Thai
Lampedusa Basil Parmesan Orzo
Lemon Tuna Spaghetti
Lentil Soft Tacos
Lisa’s Last Minute Pizza
Mushroom Soup Meatballs
Sesame Orange Chicken
Spicy Tuna Linguine
Splattski Salmon Pesto Pasta
Trail Pancakes
Tuna Spaghetti
Tuna Wraps