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
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