Trail Meals

Spanish Rice and Beans Trail Bag

Name: Spanish Rice and Beans Trail Bag
Total time: 25 min
Yield: 1 serving
Ingredients: ½ cup (47.5 g) instant white rice, dry; ¼ cup (35 g) fine bulgur, dry; 40 g dehydrated pinto bean flakes, no salt added; 12 g tomato powder; 2 tbsp (10 g) dried onion flakes; 4 g dried red bell pepper pieces; 1 tsp smoked paprika (2.3 g); 1 tsp ground cumin (2.1 g); ½ tsp chili powder (1.35 g); ½ tsp garlic powder (1.55 g); ½ tsp dried oregano (0.5 g); ⅛ tsp salt (0.75 g); 2 tsp olive oil (9 g), carried in a small leakproof bottle; 1½ cups water (355 g), boiled at camp

Contains wheat ((35 g) fine bulgur)

Full of fiber

Makes: 1 serving
Total: 25 min
Diet: Vegan

Inspired by Backpacking Meals Made Easy: A Cooking Kits System to Promote Youth Autonomy, recipe Backpacking Spanish Rice and Beans, Sparks, Davey and Jacobson, University of Arizona Cooperative Extension

Rice, bulgur and pinto beans with tomato, smoked paprika, onion and red pepper pieces, rehydrated with boiling water, in a pot — Photograph made with AI (Gemini), staged from the recipe

Method

Nutrition

Estimated

Per 1 packet (about 166 g dry) with 1½ cups of water · serving size 1 of 1

Calories627

Total fat	11.6 g
Saturated fat	1.6 g
Sodium	377 mg
Total carbohydrate	115.1 g
Dietary fiber	17.1 g
Total sugars	12.1 g
Protein	20.9 g