Mexican Rice Mix

published by Joseph Parish on Apr 7, 2012

Recently while holding a discussion with my brother he nonchalantly reveal that he was busy making his own personalized provisions similar to those found in the military MRE’s. Upon concluding our dialogue, I began to think seriously upon our conversation and decided to create something similar of my own.

Mexican Rice Mix

By Joseph Parish

Recently while holding a discussion with my brother he nonchalantly reveal that he was busy making his own personalized provisions similar to those found in the military MRE’s. Upon concluding our dialogue, I began to think seriously upon our conversation and decided to create something similar of my own. The first one that I made was a Mexican Rice Mix that only required water and was ready to go. The following recipe will yield approximately 4 ½ cups of rice mix which will measure out to three packages of mix but keep in mind that once you make and try it the mix could end up as a common meal in your home.

Ingredients

4 cups of uncooked rice

1/2 cup of green dehydrated pepper flakes

4 teaspoons of salt

5 teaspoons of parsley flakes

1 teaspoon of dried basil

Begin by combining all the above components together in a large bowl and stirring it vigorously until the contents are evenly distributed. Next place about 1 1/3 cups of mixture into three one pint airtight containers. I personally like to divide it up and place it into our sealing bags being sure to add an oxygen absorber and bay leaf. After which the bag is properly labeled with name and date. Store the bag in a cool, dry location. Generally it should be used within 6 to 8 months but if the contents includes the bay leaf and oxygen absorber it should last for many years.

Now its time to use the contents and the perfect way is by making some Mexican Rice. This recipe will provide 4 to 6 servings of rice.

Ingredients

1 1/2 cups of our Mexican Rice Mix made above

2 cups of cold water

1 tablespoon of butter or margarine (this could be powdered if available)

Combine the above ingredients in a medium saucepan. Immediately bring the contents to boil over a high heat, cover it and than reduce the heat to a simmer. Cook the rice for an additional 15 to 25 minutes or until the liquid is completely absorbed by the rice. Place in bowls and enjoy.

Copyright @2012 Joseph Parish

http://www.survival-training.info


5 Responses so far | Have Your Say!

  1. # 1 by momofplenty
    April 7th, 2012 at 6:01 pm #

    Thanks for the great recipes. Healthy and ideal!

  2. # 2 by h4mz4h
    April 7th, 2012 at 7:58 pm #

    it sounds great, nice share

  3. # 3 by Chris Bailie
    May 31st, 2012 at 10:55 pm #

    Great article, sounds really tasty and nutritional, thank you for posting.

  4. # 4 by JoniJones
    June 1st, 2012 at 4:15 am #

    Sound good thanks for sharing

  5. # 5 by momofplenty
    June 1st, 2012 at 8:39 am #

    A revisit, I added a small amount of tomato paste and butter to the leftovers… it was very good.

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