TROOP 29 RECIPE
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Chicken
and Rice
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Ingredients:
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Pre-cooked
Chicken (canned works best)
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Boil-in-Bag
Rice
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Water
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Approximate
Prep Time of Food: 5 minutes Approximate Cooking
Time: 30-45 minutes
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Fill
a large pot with enough water to cook the rice and bring it to a boil.
While the water is boiling begin the other preparations. Depending on
light level you will want to get your dinner water early enough so you
won't be getting water or cooking in the dark.
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Once
the is brought to a boil submerge the rice bags. Use a fork to move
the bags if necessary and to remove them once finshed cooking.
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After
the rice has finished cooking remove it and dump out the water. You
can be creative and use the water for hot beverages or cleaning utensils.
The water is slightly starchy but otherwise normal.
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Open
the rice bags and pour them into the pot. Add the chicken to the rice
at this time. Stir the entire meal around, allowing the rice to heat
the chicken. This will take a minute or two. Eat immediately.
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Expert
Tip: If you buy canned chicken, which works best for this meal,
remove it from the can and store it in a zip-lock BEFORE you leave home.
This zip-lock can then be placed in the water and boiled with the rice
for easier warming.
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Vegetable
Suggestions: Corn and carrots both work very well. Canned corn and
baby carrots are the best, since you want small size for easy heating.
The zip-lock bag trick mentioned above works well for vegetables, especially
carrots which need additional heating time due to size.
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Seasoning
Suggestions: Salt and pepper are the standard spice. Teriyaki sauce
works ok as well.
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