This is a recent method I found that works quite well without a microwave, and with a hotel fridge (as it’d be impossible to pull off at least without a dehydrator, heh).
As for storage, it’d be great to have something about three times the size of a ice cube block in an ice cube tray, but I don’t have that. So I use a, I’m guessing, 1 cup rubbermaid storage container.
So, how do I do this?
- I don’t cook it with onions, jalopenos, any large vegetables other than tomato.
- I cook/thaw it with the meat, and that is how I get the onion, jalopenos, etc to mix in with it.
I fry onions and jalopenos until slightly softened, then I add about two tablespoons water and turn off the heat source and toss in the frozen meat. I will turn the meat every so often peeling off the thawed portions. Then turn the heat up a little, and once hot, turn it off again. Still turning the meat as often as necessary.
Since the tiny fridge didn’t freeze the rice yet, I added a little extra water to keep the rice from burning.
Then when only a small portion of the meat is still frozen, I toss in the frozen rice and wait for it to break apart. Turn up the heat, and add all my spices, cook, then eat.
, I buy a pound of hamburger, and cut it into five chunks. Then place them into a baggy, and freeze them. So one piece is used for one meal.
I’ll try to freeze them like this. So hopefully I can snap them out in these chunks, heh.
