Tropical pineapple with chicken and rice is sure to be the popular choice for dinner. This entree is filled with pineapple, carrot, mango, and bell peppers. Served with rice it is just as delicious as it is simple to make. Just add boiling water. Be sure to have a can handy on your pantry shelf for those times of emergency and survival. Take it camping or hiking for a tasty meal in the wilderness.
Directions: For 2 servings, use 1 cup dry mix to 1 ½ cups boiling water; for 6 servings, use 3 cups dry mix to 4 ½ cups boiling water; for 24 servings, use whole can of dry mix to 18 cups boiling water. Mix the can contents thoroughly before opening (upside down and shake). Remove oxygen absorber (do not eat!). Bring measure water to a boil. Add measured entrée mix. Stir thoroughly and cover. Let it stand about 10-15 minutes. Stir before serving.
Ingredients: Rice (Pre-cooked long grain rice, Niacin, Iron, Thiamine, Folic acid), Freeze-dried Chicken, Freeze-dried Pineapple, Sugar, Maltodextrin, Modified Corn starch, Tomato, Natural & Artificial Flavors, Carrot, Freeze-dried Mango, Onion, Imitation Butter (Maltodextrin, Enzyme modified butter, Salt, Dehydrated Butter, Shortening powder [vegetable oil, corn syrup solids, sodium caseinate], Guar gum, Sodium bicarbonate, Annatto and turmeric for color), Salt, Green Bell Peppers, Garlic, Parsley, Xanthan Gum.
Contains: Soy and milk.
#10 can: 51 oz. (1440g) 24 servings