It’s Bean Rice

Yes, it sure has been nice. The last seven days have been absolutely breathtaking, and inspirational. Here’s a toast to reaching the end: Dehydrated meal number seven, Spanish-Style Rice and Beans.

Makes 1  serving.
Preparation Time: 5 minutes.
Cook Time: 10 minutes.
Equipment: measuring cup, measuring spoon, Ziploc bag, fuel, camping stove, pot, spork

Ingredients

  • 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)
  • 1/3 cup Dehydrated Kidney Beans

Seasoning: 

  • 3 Tbsp Dehydrated Vegetables
  • 1 tsp Garlic Powder
  • 1 tsp Dried Basil
  • 1 tsp Dried Oregano
  • 1 tsp Dried Parsley
  • 1 tsp Lemon Juice
  • 1/2 tsp Powdered Broth
  • 1/2 tsp Paprika
  • 1/4 tsp Chili Powder

Method

  1. Bring 2 cups water to a boil.
  2. 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.
  3. Mix in seasoning and cover for 2-5 minutes for flavours to infuse.

Nutritional Facts

1 Serving 
Calories: 591 kcal (Dry weight: 171 g (3.46 kcal per gram) )
Fat: 1 g
Carbohydrates: 121 g
Fiber: 12 g
(Net Carbohydrate: 109 g)
Protein: 25 g

A Source of:

  • Protein
  • Carbohydrate
  • Fiber
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