Instant Curry Rice with Chicken & Cashews

12 15 705
Ingredients Minutes Calories
Prep Cook Servings
5 min 10 min 1
Instant Curry Rice with Chicken & Cashews
Health Highlights


2/3 cup White rice, long-grain, instant, dry
1 tsp Chia seeds, ground
1/4 cup Chicken, freeze dried, chopped
1/4 cup Cashew nuts, roasted
1/4 cup Vegetables, freeze-dried
1 tsp Onion, dehydrated flakes
1 1/2 tsp Chicken bouillon, Knorr
1 1/2 tsp Curry powder
1 dash Garlic powder
1 dash Black pepper
1 dash Salt (to taste)
1 1/2 cup Water


To assemble, add all ingredients except the water to a quart freezer plastic bag. Seal bag and store until ready to use.

To cook in bag, bring water to a boil. With opened bag resting on plate or bowl, pour in boiling water. Seal bag and let soak for 9 minutes, turning bag upside down after 3-4 minutes to redistribute and mix ingredients. Open bag and eat directly from bag, if desired. Or, transfer to a bowl or mug for eating.

To cook in mug or bowl, transfer dry ingredients to a microwave-safe mug or bowl; add water and microwave until water boils. Cover and let rest until ingredients have softened (4-5 minutes). Or, boil the water separately and pour it into the mug or bowl with the instant dry ingredients; stir, cover, and let rest for 9 or 10 minutes.

Serve and enjoy!

Nutrition Facts

Per Portion

Calories 705
Calories from fat 208
Calories from saturated fat 46
Total Fat 23.1 g
Saturated Fat 5.1 g
Trans Fat 0
Polyunsaturated Fat 3.8 g
Monounsaturated Fat 9.7 g
Cholesterol 83 mg
Sodium 2821 mg
Potassium 303 mg
Total Carbohydrate 88 g
Dietary Fiber 6.2 g
Sugars 5.0 g
Protein 39 g

Dietary servings

Per Portion

Grain 0.7
Meat 1.2
Meat Alternative 1.1
Vegetables 2.1

Energy sources