If you like spicy food, this recipe will become a backpacking favorite. Packed with proteins, this recipe brings good satiety for a relatively low calorie count. Long distance backpackers, don’t hesitate to prepare both servings for yourself! And if you have some leftovers of chorizo, it makes a great addition to your lunch the following day.
Note: This recipe contains affiliate links. You can read my disclosure here.
- ½ cup (120 ml) rice
- 2 tbsp (30 ml) dried onion flakes
- 3 tbsp (45 ml) dried bell peppers (I used a mix of green and red peppers)
- 1 tsp (5 ml) chicken broth powder
- ½ tsp (2 ml) of each: garlic powder, dried oregano and paprika
- ¼ tsp (1 ml) cayenne pepper
- ½ tbsp (7 ml) dried tomato powder
- 1 cup (250 ml) freeze dried chicken
- 5 oz (150g) dry chorizo sausage
- Stove + fuel
- Pot large enough for 2 liters (8 cups)
- Wooden spoon to mix
- Knife to cut the chorizo
- Bowls to eat (you could always eat directly in the pot, no judgement here!)
- sporks or spoon
- Mix all the ingredients, except for the chorizo in bag #1.
- Pack the chorizo separately.
- Write recipe instructions on bags.
- Pour 3 cups (750 ml) of water and the content of bag #1 in a pot.
- Bring it to boil and simmer until the rice is fully cooked.
- In the meantime, cut the chorizo in cubes.
- Add the chorizo in the cooked rice mix.
- Mix well and enjoy!