Advance Preparation

1. In advance, measure into a baggie:
   • 1¾ c. rice
2. Combine spices and tomato powder into a baggie:
   • ¼ c. dried onion
   • ½ tsp. garlic powder
   • ¼ tsp. pepper
   • 2 chicken bouillon cubes
   • ½ c. tomato powder (or 1 can (8 oz.) tomato sauce)
3. Measure freeze-dried corn into a baggie:
   • 1 c. freeze-dried corn
4. Measure dried refried beans into a baggie:
   • 2 c. dried refried beans
5. Place in a large baggie:
   • 1 can (12.5 oz.) chicken
   • the bag of rice (from a previous step)
   • the bag of spices (from a previous step)
   • the bag of freeze-dried corn (from a previous step)
   • the bag of dried refried beans (from a previous step)
6. Add a label “Requires 5 c. water (plus 2 c. water for refried beans).” to the large bag.

Cooking Instructions

1. Saute rice in oil. (You can skip this step if oil is not available.)
   • 1 tbs. oil
   • 1¾ c. rice
2. Add water, spice baggie, can of chicken (with liquid), and freeze-dried corn:
   • 5 c. water (For instant rice, decrease water to 3¾ c.)
   • the bag of spices
     • ¼ c. dried onion
     • ½ tsp. garlic powder
     • ¼ tsp. pepper
     • 2 chicken bouillon cubes
     • ½ c. tomato powder (or 1 can (8 oz.) tomato sauce)
   • 1 can (12.5 oz.) chicken
   • 1 c. freeze-dried corn
3. Cover and simmer the rice until tender. Don’t stir too much.
4. Separately bring water to a boil and add the dried refried beans:
   • 2 c. water
   • 2 c. dried refried beans
5. Cover and simmer beans until thick.