Mexican-Spiced Rice and Beans
Here’s the recipe for our day 2 dinner meal on the West Coast Trail. All prepared ahead of time and placed in sealable bags. Tip: keep the main ingredients separate from the seasoning for ease of cooking.
Makes 1 serving.
Preparation Time: 5 minutes.
Cook Time: 10 minutes.
Equipment: measuring cup, measuring spoon, Ziploc bag, fuel, camping stove, pot, spork
- 1/2 cup parboiled tomato rice (I used Uncle Ben’s “tomato and basil rice” from the “Natural Select” line that happened to be on sale *check the packaging for estimated cook times)
- 1/2 cup dehydrated black beans
- 2 Tbsp dehydrated vegetables (with carrots, onions, and green onions – kind of like the packs you’d find in an instant noodle package. You can find it in the bulk section of grocery stores such as Superstore or Save-On-Foods).
- 1 Tbsp parsley, dried
- 1 Tbsp dehydrated onion
- 1/2 tsp garlic powder
- 1/2 tsp cumin
- 1/2 tsp paprika
- 1/2 tsp chili powder
- 1/2 tsp broth powder (optional)
- Bring 2 cups water to a boil.
- Place rice, black beans and vegetables into boiling water and cook for 5-8 minutes until beans and rice are soft. To prevent sticking at the bottom of the pot, mix every half minute.
- Mix in seasoning and cover for 2-5 minutes for flavours to infuse.
Calories: 671 kcal (Dry weight: 180 g (3.7 kcal per gram) )
Carbohydrates: 139 g
Fiber: 10 g
(Net Carbohydrate: 129 g)
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