Chimichurri Chicken with Rice

Ingredients

• 1/2 pound (230g) canned chicken
• 4 tablespoons of chimichurri seasoning
• 1 cup of dried shrimp
• 2 cups cooked instant rice
• Olive oil

Instructions

1. Set  dehydrator temperature to  160°F (71°C)  and dehydrate the canned chicken for 6 hours.  Combine  all  the  ingredients  into  a  Ziploc  bag, except  the  olive  oil    it  should  be  in  packets  or place in a small bottle.
2. Boil about 3 cups of water and transfer into a bowl. Stir in the olive oil, seasoning, shrimp, chicken, and the rice.
3. Stir and leave for about 10 minutes or until well-rehydrated. Adjust the water level if required and enjoy it