Serving Size:
4 servings
Time:
5–10 minutes
Difficulty:
Budget:
$3.10/serving
These burritos pack a punch with rice, beans and chicken replenishing your energy to keep exploring. Tortillas are easy to pack and versatile for many different meals. Because the rice mixture is cooked and wet, keep cool during travel until ready to serve. I usually plan to eat this meal in the first day or two of my trip. See note below for a longer shelf life alternative.
Ingredients
- 1 cup white rice
- 1/2 bunch cilantro
- 1 lime
- 1-15.25 oz can of black beans, drained
- 1 tbsp oregano
- 1/2 tsp salt
- 4 pouches southwest fully-cooked chicken
- 1 avocado (optional)
- 1 roma tomato (optional)
- 8 small tortillas
Utensils
- knife
- small cutting board
- medium saucepan
- stove
Directions
At home:
1
Add 2 cups of water, white rice and pinch of salt to medium sauce pan.
2
Bring to a boil and reduce heat. Simmer for 25 minutes or until fluffy.
3
Chop cilantro and add to rice.
4
Squeeze lime juice into rice and stir.
5
Add beans, oregano and salt to rice and combine well.
On the road:
6
Heat rice mixture with 3 tbsp water over stove until warm (2–4 minutes). Stir continually to avoid burning rice.
7
Dice avocado and tomato.
8
Place rice mixture, 1/2 pouch of chicken, avocado and tomato in tortilla and enjoy.
Try this: To give this meal a longer shelf life on the road, substitute the white rice with two 8.5-oz fully-cooked rice pouches and prepare the entire meal on site beginning with Step 3.
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