Pack frozen cooked chicken and plan to serve this meal on the first or second night of travel. If you have refrigeration, precook the rice and freeze for easy carrying.
- Portion size 4 servings
- 2 teaspoons butter
- 1 onion chopped
- 1 cup long-grain rice
- 1 cup sliced celery
- 1 carrots chopped
- 2 tablespoons soy sauce
- 1 sweet red pepper diced (optional)
- 1 can corn kernels drained
- 2 boneless chicken breasts cooked and slivered
In saucepan, melt butter over medium heat; cook onion for 2 minutes or until softened. Add 2 cups (500 mL) water; stir in rice, celery, carrot and soy sauce.
Cover and bring to boil; pull pot to edge of fire or reduce heat to low. Cook for 15 to 20 minutes or until rice is tender and liquid absorbed, adding up to 1/2 cup (125 mL) water if pot boils dry too soon.
Add red pepper (if using), corn and chicken; cover and let stand for 5 minutes or until heated through. Season with salt and pepper to taste.
Nutritional facts Per serving, about:
- Protein 19 g
- Calories 330.0
- Total fat 4 g
- Total carbohydrate 55 g