Raise your hand if you love Mexican food! We’re raising our hands very high. This dish comes from one of our Customer Service team members.
She wanted to make a traditional dish using freeze dried food to show the versatility of long-term food storage; it’s not just for emergencies.

What You Need:
2 cups of Freeze Dried White Chicken
2 cups of Freeze Dried Bell Peppers
1/3 cup of Dehydrated Onions
1 1/2 cups of Long-Grain White Rice
1 tbsp of Tomato Powder (as a seasoning)
2 pinches of Himalayan Salt
1/2 tsp of All-Purpose Seasoning
1 pinch of ground pepper
2 pinches of garlic powder
Canola Oil


  1. Re-hydrate the chicken, bell peppers and onions. They should be ready after about 15 minutes.
  2. In a saucepan, bring water to a boil and add the rice. Cook for 15-20 minutes on medium-low heat.
  3. Pour Canola Oil into a skillet over medium-low heat and add chicken.
  4. Season the chicken with salt and garlic powder to taste.
  5. Cook the chicken for about 15 minutes, then add the bell peppers, onions, All-Purpose Seasoning, and tomato powder.
  6. Keep over heat, while mixing the contents of the pan occasionally for another 10-15 minutes.
  7. All done, now enjoy!