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Quick Recipe: Pomegranate Chicken Rice

A couple weeks ago I had finally found some of the Just Tomatoes freeze-dried Pomegranates at a Whole Foods location. I was thinking for quite some what to do with them. Sweet isn’t hard – add them to breakfast, to puddings for dessert, etc but what else could I use them in? Dried cranberries work well with chicken so I decided to try it out with the pomegranates instead.

One can substitute diced dried sweet cherries or dried sweetened cranberries as well.

Pomegranate Chicken Rice

In a sandwich or quart freezer bag:

1 cup instant rice

2 Tbsp freeze-dried pomegranates

1 Tbsp diced dried shallots (or onions)

2 tsp roasted chicken gravy

Also take:

1 5-ounce can chicken breast or 3-ounce pouch

2 Tbsp shelf stable Parmesan cheese

FBC method:

Add the chicken with broth and 1 cup near boiling water to the dry ingredients in your freezer bag. Stir well, seal tightly and put in a cozy for 15 minutes. Stir well and add in the Parmesan cheese.

Insulated mug method:

Add the chicken with broth and 1 cup boiling water to the dry ingredients. Stir well, cover tightly and let sit for 15 minutes. Stir well and add in the Parmesan cheese.

One pot method:

Bring 1 cup water and the chicken with broth to a boil in your pot. Add in the dry ingredients and stir well. Turn off the stove and cover tightly. Let sit for 15 minutes, in cooler temperatures use a pot cozy. Stir well and add in the Parmesan cheese.

Serves 1 large appetite.

~Sarah

One thought on “Quick Recipe: Pomegranate Chicken Rice

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