My inspiration for this dish came to me as I stared at the pantry today. I was starving and my braces had been worked on this morning. My teeth ache like crazy after an appointment with the Master of Pain (er, I mean my always charming Orthodontist….), so my goal was “little-if-any-chewing required” style. So I grabbed a little of this and that and came up with a nice rice dish 🙂
The recipe is vegetarian, though would take chicken or beef nicely. I have included directions for three methods of preparation.
As for the cheese called in the recipe, you can buy it online or in person at Cost Plus World Market. Packitgourmet carries a couple of their varieties but not this one. I love the Tomato & Basil – it has great flavor and melts in perfectly. In this recipe it provides much of the flavor as well. It is shelf stable till opened as well.
In a quart freezer or sandwich bag:
1 cup instant rice
1 Tbsp diced dried spinach
1 Tbsp tomato powder
1 2-ounce block Northwoods Tomato & Basil cheese
1 Tbsp seasoned bread crumbs
Dice the cheese up. Add it and 1 cup near boiling water. Stir well, seal tightly and put in a cozy for 15 minutes. Stir well and top with the bread crumbs.
Insulated mug method:
Dice the cheese up. Add it and the rice bag contents into your mug. Cover with 1 cup boiling water and stir well. Cover tightly and let sit for 15 minutes. Stir well and top with the bread crumbs.
One pot method:
Dice the cheese up. Bring 1 cup water to a boil in your pot. Add in the dry ingredients and cheese, stirring well. Turn off the stove, cover tightly and let sit for 10 minutes. (In cold temperatures insulate in a pot cozy.) Stir well and top with the bread crumbs.