Serves: 5
Total Calories: 279
AT HOME:
1. Package bouillon and coconut crème together in sealable bag.
2. Pack rice, chicken and soup mix separately.
3. If using cilantro, pack into separate bag.
AT CAMP:
1. Add 1/2 C. water to cover rice and rehydrate 5-10 minutes.
2. Bring 2 C. water to boil; turn off heat and mix in first packet ingredients.
3. Add soup mix and return to heat; bring to boil; cook 2 minutes.
4. In a bowl, add rice, chicken and the amount of soup you wish to mix in.
5. Add cilantro for garnish and a touch of flavor.
Fun Fact: To remove musty smell from canteen, put three teaspoons of baking soda into the canteen with a bit of water.
This Thai Chicken Rice recipe is from the In The Wild Chef Cookbook. Download this Cookbook today.
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