Just add dehydrated vegetables to complete this easy Red Beans and Rice Recipe. I recommend Zatarain’s® reduced sodium variety. Even with the 25% sodium reduction, it’s still on the high side.
What’s in the box?
For this recipe, divide the box contents in half.
This recipe provides 413 calories. To make a larger portion with 506 calories, use 1 cup Zatarain’s® Red Beans and Rice, ⅓ cup vegetables, and 1½ cups water to rehydrate.
Pack all ingredients in a 4 x 6 plastic bag or sandwich size bag for large portion.
Click for information about dehydrating vegetables.
Sources to purchase dried vegetables.
On the Trail:
all ingredients in pot with water and soak for five minutes.
Light stove, bring to boil, and continue cooking for two minutes.
Remove pot from stove and place in insulating cozy for ten minutes.
Next supper recipe: Couscous with Beef & Tomato
Return to TOC: Backpacking Recipes for Supper
This recipe is featured in Recipes for Adventure
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