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Ingredientes
- 1 c. Rice
- 1 x Chicken bouillion cube
- 1/8 tsp Saffron Threads
- 1 x 4x4 pc dry tomato sauce*
- 1 pkt Freeze dry chicken
- 1 c. Freeze dry peas
- 3 c. Water
- 1 x Pot
Direcciones
- PACKING THE FOOD: Put into 3 small bags, then package with the trail directions:
- 1. Rice and (unwrapped) bouillion cube;
- 2. saffron;
- 3. dry sauce, chicken and peas. TRAIL DIRECTIONS:
- 1. In a cookpot, add in 2 c. water to rice, cover, bring to a boil and simmer 15 min. Meanwhile, crumble the saffron threads into 1 Tablespoons water in a c. and let them soak.
- 2. About halfway through the rice cooking time, add in 1 1/2 c more water, the saffron water, the dry sauce, chicken and peas. Cover, bring back to a boil and simmer till rice is cooked, about 7 more min. Add in more water if necessary.
- Time: 20 to 25 min.* This is 1/4 of the Basic tomato sauce recipe.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 251g | |
| Recipe makes 4 servings | |
| Calories 190 | |
| Calories from Fat 5 | 3% |
| Total Fat 0.52g | 1% |
| Saturated Fat 0.16g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 2mg | 1% |
| Sodium 282mg | 12% |
| Potassium 93mg | 3% |
| Total Carbs 38.92g | 10% |
| Dietary Fiber 0.6g | 2% |
| Sugars 0.71g | 0% |
| Protein 6.18g | 10% |
