FOOD CALCULATOR
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General
Ingredients 2 servings
Instant White Rice
0.75
cup(s)
Shelf-Stable Chorizo
2.0
package(s)
Vegan Salami
8.0
ounce(s)
Cajun Seasoning
1.0
package(s)
Smoked Paprika
1.0
teaspoon(s)
Chicken Bouillon Cubes
1.0
cube(s)
Vegetable Bouillon Cubes
1.0
cube(s)
Dehydrated Bell Peppers
2.0
tablespoon(s)
Dehydrated Onions
2.0
tablespoon(s)
Sun-Dried Tomatoes (Chopped)
1.0
tablespoon(s)
Hot Sauce Packets (Or To Taste)
2.0
package(s)
Boiling Water (For Rehydrating Vegetables)
0.5
cup(s)
Boiling Water (For Rice Mixture)
1.5
cup(s)
Dietary Restrictions
Pork
Poultry
Recipe Instructions
Rehydrate the peppers and onions with the water listed for vegetables and let stand for 5 minutes. Drain if needed.
Fry the chorizo in a pot until sizzling and fragrant. Add the cooking water with dissolved bouillon, Cajun seasoning, paprika, rehydrated vegetables, and sun-dried tomatoes. Bring to a boil.
Stir in the instant rice, cover, and let stand for 5 minutes. Stir well and top with hot sauce.
Smoky, spicy, and deeply satisfying. A camp meal with serious Louisiana-inspired flavor.
