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Campfire or Hiking Meal Recipe

American · Main course · 35 min total

A hearty, one-pot meal perfect for cooking over a campfire or on a portable stove. This recipe combines rice, beans, and vegetables for a satisfying and nutritious outdoor dinner.

Ingredients

• 1 tablespoon olive oil
• 1 small onion, diced
• 1 bell pepper, diced
• 2 cloves garlic, minced
• 1 cup long-grain white rice
• 1 can (15 oz) black beans, rinsed and drained
• 1 can (14.5 oz) diced tomatoes, undrained
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1/2 teaspoon salt
• 1 1/2 cups water
• Optional: 1/2 cup shredded cheese or chopped fresh cilantro for garnish

Instructions

1. Heat olive oil in a large pot or Dutch oven over medium heat (or over campfire coals). Add onion and bell pepper; cook until softened, about 5 minutes.
2. Add garlic and cook for 1 minute until fragrant.
3. Stir in rice, black beans, diced tomatoes with their juices, cumin, chili powder, salt, and water. Bring to a boil.
4. Reduce heat to low, cover, and simmer for 20-25 minutes, or until rice is tender and liquid is absorbed.
5. Remove from heat and let stand covered for 5 minutes. Fluff with a fork. Garnish with cheese or cilantro if desired.

Tips

• For a hiking version, pre-cook the rice at home and rehydrate with boiling water on the trail.
• Substitute canned beans with cooked dried beans to reduce weight.
• Serve with tortilla chips or in a tortilla wrap for a different texture.
• Store leftovers in a sealed container and consume within 2 days.

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