Toasted Almond Rice & Chicken


Serves: 5
Total Calories: 146

Ingredients

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

Directions:

AT HOME:
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.

AT CAMP:
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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