Dehydrated Mexican Beef and Rice
Try this dehydrated unstuffed cabbage roll recipe for a satisfying, lightweight meal on your next trip to the field or campsite. The ground beef crumbles, rice, and cabbage combined with the RoTel diced tomatoes with green chilies and tomato sauce provide a rich flavor. Spices like garlic powder, black pepper, and crushed red pepper flakes add just the right amount of seasoning. Toss in a few jalapeno slices for those who like a bit more spice.
Equipment
- Labeling materials (masking tape, waterproof all-weather pen)
Ingredients
Dry Ingredients
- 50 grams dehydrated ground beef crumbles
- 40 grams dehydrated white rice
- 15 grams dehydrated onion
- 15 grams dehydrated tomato sauce
- 6 grams dehydrated RoTel Diced Tomatoes with Green Chilies
- 15 grams dehydrated cabbage slices
- 1/2 teaspoon garlic powder
- 1/4 teaspoon freshly ground black pepper
- 1/2 teaspoon crushed red pepper flakes
- 10 grams bouillon powder (enough for 1 cup (240 mL) water (optional))
- 3 grams dehydrated jalapeno pepper slices ((optional))
Wet Ingredients
- quality cooking oil, such as avocado or olive oil (optional, stored in a leak-proof container)
Instructions
At Home Preparation
- Add the dry ingredients to a food-safe 1-quart quality name-brand zip-top bag. Label the zip-top with the contents and the date.50 grams dehydrated ground beef crumbles, 40 grams dehydrated white rice, 15 grams dehydrated onion, 15 grams dehydrated tomato sauce, 6 grams dehydrated RoTel Diced Tomatoes with Green Chilies, 15 grams dehydrated cabbage slices, 1/2 teaspoon garlic powder, 1/4 teaspoon freshly ground black pepper, 1/2 teaspoon crushed red pepper flakes, 10 grams bouillon powder, 3 grams dehydrated jalapeno pepper slices
- Store the leak-proof containers of cooking oil in your cooking pot or with your camp kitchen spices and condiment packets.quality cooking oil, such as avocado or olive oil
Packaging
- Wrap the zip-top bag with a heavy-duty paper towel to help guard against punctures, leaks, and water penetration due to the sharp edges of the dehydrated ingredients and to protect the food's integrity. This way, it remains viable in the field or pantry storage.
- Add the paper towel wrapped dry mix bag to the last food-safe 1-quart quality name-brand zip-top bag and label it with the contents and the date.
In the Field Preparation
- Empty the dry mix contents of the zip-top bag into a suitable-sized cooking pot.
- Add enough water to cover the dry ingredients. Then add a tad bit more water. Stir to mix thoroughly. Cover, and let the dry ingredients hydrate for a minimum of five minutes.
- Next, on your cooking stove and over medium flame, bring the hydrating mix to a boil, frequently stirring to mix. After coming to a boil, turn the flame down to a simmer to reduce the chance of burning.
- After two or more minutes of simmering and stirring, turn off the stove and move the pot into an insulated wrap or cozy to rest, hydrate, and steam for 15 to 20 minutes or more for the flavors to blend and the ingredients to fully reconstitute.
- If desired, add a bit of the healthy cooking oil from the leak-proof container. Stir to combine.quality cooking oil, such as avocado or olive oil
Notes
Canned ingredient used in this recipe may include added salt. It is assumed that some, but not all, of the sodium content would be drained away with the canning liquid when processed for dehydration. So the actual sodium may be less than shown above.
Nutrition
Serving: 160gCalories: 645kcalCarbohydrates: 52gProtein: 40gFat: 10gSaturated Fat: 4gCholesterol: 78mgSodium: 653mgFiber: 12gSugar: 20g
Nutrition information is only an estimate and may differ depending on the ingredients you use.
Tried this recipe?Let us know how it was!