Just-Add-Water Southwest Black Bean and Rice Bowls
Boil about 4 1/2 cups of water on a camp stove or fire grate, then pour it over instant rice, black bean flakes and freeze-dried corn and peppers in separate containers. Let each sit 5 to 10 minutes, then stack into bowls and top with crushed chips, lime and hot sauce. Total time is about 20 minutes with one pot and no cooler.
This is the dinner for the night you're tired and just want to eat. Everything in it is dry and shelf-stable. You boil water, pour it over the dry food, and wait. It works on a backpacking trip or at a car camp when the fire is slow.
The flavor comes from a simple chili-cumin seasoning you mix at home. Black bean flakes make a thick, creamy base. Instant rice and freeze-dried corn add texture. Crushed chips and lime juice finish the bowl with crunch and brightness.
Just-Add-Water Southwest Black Bean and Rice Bowls
- Prep
- 5 min
- Cook
- 15 min
- Serves
- 4
- Difficulty
- Easy
- Heat
- High flame to boil, then off heat
- Pack weight
- 2 lb
- Campfire
- Camp stove
- Backpacking
- No cooler needed
- One burner
- Some water
- One-pan cleanup
- Shelf-stable
- Prep ahead
Ingredients
Gear you'll need
- 2-quart pot with lid
- second pot or large heat-safe bowl
- heat-safe mug
- camp stove or fire grate
- spoon and fork
- 4 bowls
- small cup for mixing seasoning
Steps
-
Mix the seasoning
Stir the chili powder, cumin, garlic powder, paprika, oregano and salt together in a cup. Split it in half. One half goes in the rice, one in the beans.
-
Boil the water
Bring 4 1/2 cups of clean water to a full rolling boil in your pot on a stove or fire grate. If your water source is questionable, boil it a full minute first. Turn off the heat.
-
Hydrate the rice
Put the rice, minced onion, half the seasoning and 1 tablespoon of oil in a second pot or heat-safe bowl. Pour in 2 cups of boiling water, stir, cover and let sit 5 to 7 minutes.
-
Soften the veggies
Put the corn and bell pepper in a heat-safe mug. Add 1/2 cup boiling water, cover with a plate and wait 5 minutes. Drain off any extra water.
-
Stir the beans
Put the bean flakes and the other half of the seasoning in a bowl. Pour in 1 1/2 cups boiling water, stir well and let sit 5 minutes. If it's too thick, stir in a splash of hot water.
-
Fluff and combine
Fluff the rice with a fork. Stir the drained corn and peppers into the rice. Add the lime juice and the last tablespoon of oil, and taste for salt.
-
Build the bowls
Spoon rice into four bowls and top with beans. Finish with crushed chips and hot sauce. Eat while hot.
Trail Notes
Measure the rice, bean flakes, corn, pepper, onion and seasoning into separate zip bags at home. Pack the chips in a hard container so they don't turn to dust. Everything stays good without a cooler.
Use boiling water for everything, and handle the hot pot carefully. Don't leave cooked rice sitting out for more than an hour or two. Eat the leftovers promptly or pack them out.
Add 1/2 cup grated hard cheese if you have a cooler and want a richer bowl. Instant brown rice works too, but give it a few extra minutes.
Scrape the bowls clean and pack out food scraps. Strain dishwater through a bandana and scatter it at least 200 feet from water and camp. Pack out the strained bits.
Campers ask
Can I make this without a stove?
Yes. Boil the water in a pot on a fire grate or set over coals, then take it off the heat. The rest of the recipe is just soaking.
Where do I find black bean flakes?
Look in the bulk or dried bean aisle, or the refried bean section of a grocery or outdoor store. They're sold as instant refried bean flakes. Dried beans that need cooking won't work here.
How do I keep the rice from getting mushy?
Use the exact 1:1 ratio of instant rice to boiling water. Keep the lid on and don't stir while it sits.
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