Place the rice in a quart freezer bag, mark “Add 1 cup water”. Tuck the can or pouch
Pack the remaining ingredients into a sandwich bag. Mark “Add 1½ cups water.”
Bring 1 cup water to a boil. Place the instant rice bag into an FBC cozy (or similar) and slowly add in water. Stir, seal tightly and let sit for 15 minutes insulated.
Meanwhile, add the chicken (with any broth), and the dry ingredients into a pot, with 1½ cups water. Let sit for 5 minutes to start hydrating.
Bring to a boil, reduce flame to as low as it will go and let simmer for 10 minutes.
Serve over the rice, or stir the rice into the sauce. Both ways work.