This hearty dish combines a blend of brown rice and quinoa with a vibrant array of late summer veggies. With zesty southwestern chili and lime seasonings and 19 grams of plant-based protein, both your legs and your taste buds will feel like dancing. It is also vegan and gluten-free, so everyone can join in.?á
- Brown rice and tricolor quinoa mixed with a colorful blend of black beans, sweet corn, green hatch chile pepper, tomato, and zucchini.?á
- Vegan, Vegetarian, Gluten-free
- 10-year shelf life (exact expiration date found on product packaging)
- 480 calories per pouch
- 19g of protein per pouch
- 2 servings per pouch
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Precooked Parboiled Long Grain Brown Rice, Precooked Dehydrated Black Beans, Precooked Tricolor Quinoa (White Quinoa, Red Quinoa, Black Quinoa), Freeze-dried Super Sweet Corn, Dried Green Hatch Chile Pepper, Dried Tomato, Freeze-dried Zucchini, Chili Powder (Chili Pepper, Cumin, Salt, Oregano, Garlic), Sea Salt, Dehydrated Onion, Dried Roasted Garlic, Crystalized Lime (Citric Acid, Lime Oil, Lime Juice Concentrate), Black Pepper.
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1. Remove and discard oxygen absorber.
2. Add 1 1/2 cups (360mL) of boiling water.
3. Stir well, seal pouch, wait 8 minutes.
4. Stir again, reseal, wait 7 more minutes. Enjoy!
Rehydration time doubles every 5,000 feet of elevation gain. Our directions are set for 5,000 feet.
