Freeze-Dried Chicken and Herb Rice
Instant rice with freeze-dried chicken, mozzarella, and herbs. A one-pot meal that travels for weeks.
- calories
- 620
- weight
- 5.8 oz
- cal / oz
- 107
- protein
- 30 g
- serves
- 1, scales
- prep
- 2 min
- cook
- 15 min
- total time
- 17 min
- water
- 420 ml boiled
- cost
- $
Calorie and protein figures are my own estimates, good enough for planning a food bag and not meant as precise nutrition data.
- Dinner
- Canister stove
- Alcohol / Esbit
- Backpacking
- Thru-hike
- One pot
- Pre-mix at home
- Shelf stable
- Dump and stir
Ingredients
| Instant rice | 1 cup | |
|---|---|---|
| Freeze-dried green peas | 1/2 cup | |
| Freeze-dried mozzarella cheese | 1/4 cup | |
| Freeze-dried chicken | 1/4 cup | |
| Granulated onion | 1 Tbsp | |
| Dried parsley | 1 tsp | |
| Granulated garlic | 1 tsp | |
| Low-sodium chicken bouillon cube | 1 | |
| Olive oil | 1 Tbsp | or pre-portioned packets |
Method
- Bring 420 ml water to a boil in your pot.
- Add the olive oil and all dry ingredients, stirring well.
- Cover the pot tightly and remove from heat.
- Let sit for fifteen minutes to allow the rice and freeze-dried ingredients to fully rehydrate.
- Stir well and serve.
Freeze-dried ingredients do the heavy lifting. They’re lightweight and shelf-stable, but they rehydrate on the same timeline as instant rice, so everything finishes at once. You get actual chicken and cheese texture without the weight of canned goods.
The formula works because all parts hydrate together. Rice, vegetables, and protein reach the right consistency simultaneously. Bouillon and herbs matter—they keep this from tasting bare. If you need substitutes, use canned chicken and shelf-stable parmesan; just trim the water by about a quarter cup.
Packing
Mix all dry ingredients into a quart freezer bag at home. Pack olive oil separately in a small dropper bottle or as pre-portioned packets. Freeze-dried ingredients remain shelf-stable for months in a sealed, vacuum-packed bag with a desiccant or oxygen absorber if you're prepping meals well ahead.
Variations
- Use the freezer bag cooking method: place dry ingredients and oil in a freezer bag, pour in boiled water, seal, and nestle in an insulated cozy for fifteen minutes. This speeds rehydration in cold weather if you wrap it in your sleeping bag for insulation.
- Add a packet of freeze-dried corn or broccoli for more vegetables without extending cook time.
- Substitute canned or pouched chicken and shelf-stable parmesan if freeze-dried ingredients aren't available; reduce the water by about 1/4 cup to account for the moisture in canned goods.
https://trailcooking.com/2023/10/06/new-freezer-bag-cooking-recipe-cheesy-chicken-herby-rice