Cheese and rice
2 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4½ | ounce | Dehydrated Cheddar Cheese |
| 3¾ | ounce | Instant Rice |
| 2 | tablespoons | Margarine |
| Salt -- to taste | ||
| 3 | cups | Water |
Directions
1. Bring water to a boil and add rice and salt. Simmer until rice is tender. 2. Stir in cheese and margarine. Cover the pot and let stand a couple of minutes to reyhydrate the cheese.
Makes about 4 Sierra cups.
Recipe By : "Backpacker's Cookbook" by Margaret Cross and Jean Fiske From: Western Mexican Cookbook
File
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