Mexican Rice

Just off initial taste, I’d say I prefer this one to the previous pasta dish.  On the trail?  Dunno.  This recipe will make 5 very large dinner portions and then some.

35 oz whole plum tomatoes (same kind used for the pasta recipe)

1 can chipotle salsa (I meant to buy the chipotle peppers in adobo sauce from San Marcos that I usually buy, but grabbed the wrong can)

1 can mild green chilis

1 large onion, diced

1 large bell pepper, diced

1 zucchini, diced

4 cloves garlic, minced

2 TB chicken stock

2 pounds lean ground beef (same as in the pasta recipe)

2 cans black beans

2.5-3 C. rice

salt and pepper

garlic power, cumin, chili powder, ground coriander, oregano, smoked paprika (this is my standard “mexican spice” which I usually use in equal parts, except for the chili powder, which gets 2-2.5 parts for every other one part)

The tomatoes, chipotle peppers, green chilis, lots of salt and pepper, and spices go into a crock pot set on high.  Take an immersion blender and puree until smooth (I still had small pieces of green chili, which is fine I guess).  Saute the onion, bell pepper, zucchini and garlic in the chicken stock (note: I think I might skip this step in the future and just toss these into the crock pot after I’ve used the blender on the tomatoes and stuff).  Cook the ground beef as with the pasta recipe: that is, well done, drained, and rinsed off very well.  Add to the crock pot.  At this point, I added some more paprika and garlic powder because I thought it needed more.  Cook this on high for 3 or so hours.

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I pulsed this maybe 10 times for a second each just to break up the ground beef a little.  At this point, take out 1.5-2 C. of sauce and reserve it for later.  Add the rice and stir well


Put the lid back on and cook for 45 minutes, or until the rice is completed cooked through.  The crock pot will be filled almost to the lid, all the liquid should be absorbed, and the rice will be very very sticky.  Transfer half of the rice into a big bowl (I didn’t do this and made a huge mess trying to stir everything up).  Add one can of beans (drained and rinsed) and half the reserved sauce, then repeat with the other half of the rice, beans and reserved sauce (In a different big bowl.  Lots of dishes to do.)


This is about 14-15 cups of rice.  So, a lot.  At this point, it will need more salt because rice is bland.  I also added some more paprika and chili powder too, but its really to taste at this point.  I placed about 2.5 cups each on 5 dehydrator trays (12.5 cups) and put the rest in the fridge.  I set my machine for 160 F (the highest setting) and let it go for 19 hours.  This one is tough to dehydrate.  It did lose a large amount of mass though, which is a good thing.



This is a picture of one portion.  I broke it up the best I could before putting it into ziplocks (the picture is pre breaking-up), otherwise, this would take up a lot of unnecessary space.  At some point next week I’m going to re-hydrate as I would on the trail and edit this post as to how much water I plan on using per portion.

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