How to make dog food

Ingredients

• 0.5 cup White Rice (Uncooked; yields about 1.5 cups cooked. Rinse before cooking.)
• 2 cups Chicken Broth (Homemade low‑sodium broth or store‑bought low‑sodium chicken stock.)
• 1 cup Cooked Chicken (Skinless, boneless, diced into small pieces.)
• 0.5 cup Sweet Potato (Frozen, cut into small cubes; can use fresh sweet potato, peeled and diced.)
• 0.5 cup Frozen Peas and Carrots (Mixed frozen peas and carrots; no thawing required.)
• 0.25 cup Dehydrated Blueberries (Will rehydrate in the broth; can substitute dried cranberries or seedless apple pieces.)

Instructions

1. Cook the Rice

   Rinse 0.5 cup of white rice under cold water, then combine with 1 cup water in a saucepan. Bring to a boil, reduce to a simmer, cover, and cook for 12‑15 minutes until water is absorbed and rice is tender.

   Time: PT15M

   Temperature: Boiling

2. Prepare the Add‑Ins

   While the rice cooks, dice the cooked chicken into bite‑size pieces, cut frozen sweet potato cubes into smaller pieces if needed, and measure out the frozen peas & carrots and dehydrated blueberries.

   Time: PT10M

3. Combine and Heat

   In the same saucepan (or a clean one), add the cooked rice, diced chicken, sweet potato, peas & carrots, and blueberries. Pour in 2 cups of chicken broth. Stir gently and heat over medium heat for 8‑10 minutes, stirring occasionally, until everything is hot and the blueberries have softened.

   Time: PT10M

   Temperature: Medium heat

4. Cool the Mixture

   Remove the saucepan from heat and spread the mixture in a shallow dish to cool to room temperature (about 5 minutes).

   Time: PT5M

5. Portion and Store

   Transfer the cooled dog food into a gallon‑size Ziplock bag or airtight container. Label with the date, refrigerate, and use within 5 days. For longer storage, freeze individual portions.

   Time: PT5M

Nutrition Facts

Calories

450

Protein

25g

Carbohydrates

55g

Fat

5g

Fiber

5g