Title: Arroz con pollo (chicken with rice)
 Categories: Poultry
      Yield: 4 Servings
 
MMMMM-----------------------PREPARE AHEAD----------------------------
      1 c  Rice
      1    Chicken bouillion cube
    1/8 ts Saffron Threads
      1    4x4 pc dried tomato sauce*
      1 pk Freeze dried chicken
      1 c  Freeze dried peas
      3 c  Water

MMMMM-------------------------EQUIPMENT------------------------------
      1    Pot
      1    Cup
 
  PACKING THE FOOD: Put into 3 small bags, then package with the trail
  directions: 1. Rice and (unwrapped) bouillion cube; 2. saffron; 3.
  dried sauce, chicken and peas. TRAIL DIRECTIONS: 1. In a cookpot, add
  2 cups water to rice, cover, bring to a boil and simmer 15 minutes.
  Meanwhile, crumble the saffron threads into 1 T. water in a cup and
  let them soak. 2. About halfway through the rice cooking time, add 1
  1/2 c more water, the saffron water, the dried sauce, chicken and
  peas. Cover, bring back to a boil and simmer until rice is cooked,
  about 7 more minutes. Add more water if necessary. Time: 20 to 25
  minutes. * This is 1/4 of the Basic tomato sauce recipe.