Cheese and rice

Yield: 2 Servings

Measure Ingredient
4½ ounce Dehydrated Cheddar Cheese
3¾ ounce Instant Rice
2 tablespoons Margarine
\N \N Salt -- to taste
3 cups Water

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

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