This recipe was originally a backpacking meal I made often for the oldest kid and I, and then I turned it into a family sized pantry staple. It’s quick to make, and easy to store. It’s also gluten-free (read your chicken choice though to be sure!) and can be made vegetarian as well, with drained beans instead.
Cranberry Chicken Rice
- 4 cups instant rice (white or a half and half blend of brown and white)
- ¾ cup dried cranberries
- ½ cup dehydrated vegetable blend
- 1 Tbsp dried parsley
- 1 Tbsp dried onion
- 1½ tsp granulated garlic
- 1 12.5 to 14 ounce can chicken breast
- 5 cups water or broth
Using a canning funnel, pour dry ingredients into a 2 quart mason jar. Seal tightly, and mark on a piece of tape the name of meal, and “Add 5 cups water”.
Bring to a boil 5 cups water or broth, along with the chicken and its liquid. Stir in dry ingredients, stirring well. Cover tightly and let sit off the heat for 15 minutes. Fluff up.
Serves 4 (amply).
For long-term storage, consider using a FoodVac mason jar sealer. Add dry ingredients as noted, use sealer to pull out air. This allows longer term storage in a pantry.
You can also use bouillon powder, add in 5 teaspoons with the dry ingredients.
To boost calories, add in a tablespoon or two of olive or coconut oil.