Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Poultry
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
-----PREPARE AHEAD-----
1 c Rice
1 Chicken bouillion cube
1/8 ts Saffron Threads
1 4x4 pc dried tomato sauce*
1 pk Freeze dried chicken
1 c Freeze dried peas
3 c Water
-----EQUIPMENT-----
1 Pot
1 Cup
PACKING THE FOOD: Put into 3 small bags, then package
with the trail directions: 1. Rice and (unwrapped)
bouillion cube; 2. saffron; 3. dried sauce, chicken
and peas. TRAIL DIRECTIONS:
1. In a cookpot, add 2 cups water to rice, cover,
bring to a boil and simmer 15 minutes. Meanwhile,
crumble the saffron threads into 1 T. water in a cup
and let them soak. 2. About halfway through the rice
cooking time, add 1 1/2 c more water, the saffron
water, the dried sauce, chicken and peas. Cover,
bring back to a boil and simmer until rice is cooked,
about 7 more minutes. Add more water if necessary.
Time: 20 to 25 minutes.
* This is 1/4 of the Basic tomato sauce recipe.
