Categories: Poultry 
      Yield: 4 servings 
  
-------------------------------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 
 
---------------------------------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.