Toasted Almond Rice & Chicken

Serves: 5
Total Calories: 146


1 (5-ounce) can boneless chicken packed in water
1 1/2 cups instant rice (recommend brown)
1/2 cup sliced almonds
1 cup freeze-dried corn or peas or combination of both
2 tablespoons onions flakes
1 (4-gram) cube chicken bouillon or favorite soup mix
salt and pepper to taste


1. Spread nuts on baking sheet.

2. Bake at 300° for 8-10 minutes.

3. Cool and place into Ziploc bag.

4. Package freeze-dried veggies, rice, onion flakes and bouillon into another ziplock bag.

1. Put chicken, veggie, rice, spice packet into pot with enough water to cover.

2. Bring to boil and simmer 6-7 minutes, adding additional water if needed.

3. Remove from heat; add nuts, mix and enjoy.

Fun Fact: Alcohol should be used on a poison ivy rash.

Nutritional Facts:

Serves: 5
Total Calories: 146
Calories from Fat: 83

This Toasted Almond Rice & Chicken recipe is from the In The Wild Chef Cookbook. Download this Cookbook today.

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