Mexican Rice is one of my favorite side dishes and so easy to make at home. Why dehydrate Mexican rice? Well, It is so much faster to rehydrate in the future with way faster cooking times. Mexican Rice is cheap and easy to make in large quantities. Also, you can mix with so many other vegetables and beans in an endless combination.
That’s it!. Dehydrate the rice between 115 to 125° degrees for approximately five to ten hours. I personally like to go 10 hours if I know that I will be storing a long time. It’s o.k. to go longer. To Rehydrate use at least two parts water to one part rice. Click HERE for my other dehydrated meal recipes and click HERE for the Florida Home Prepper official Face Book Page!
For immediate use I place rice in a sandwich baggy and place in the refrigerator. For long term storage I will use a vacuum sealer and an oxygen absorber in a mylar bag. Then place in a 5 gallon food grade bucket with a gamma seal lid. You should get 20 to 25 years that way. With a food sealer and storing in a pantry you should still get several years.
Always practice safe handling of food. Clean and sanitize all equipment. Florida Home Prepper is not responsible for you being an idiot.