Beef and Rice Skillet
Freeze-dried beef and rice for two. One pot, shelf-stable, done in fifteen minutes.
- calories
- 550
- weight
- 5 oz
- cal / oz
- 110
- protein
- 25 g
- serves
- 2, scales
- prep
- 2 min
- cook
- 15 min
- total time
- 17 min
- water
- 700 ml boiled
- cost
- $$
Calorie and protein figures are my own estimates, good enough for planning a food bag and not meant as precise nutrition data.
- Dinner
- Canister stove
- Alcohol / Esbit
- Campfire coals
- Backpacking
- Thru-hike
- Car camping
- Gluten free
- Nut free
- One pot
- Pre-mix at home
- Shelf stable
- Dump and stir
Ingredients
| Freeze-dried ground beef | 1 cup | |
|---|---|---|
| Instant rice | 1 cup | |
| Freeze-dried bell peppers | 1/2 cup | |
| Freeze-dried zucchini | 1/2 cup | |
| Freeze-dried asparagus | 1/2 cup | |
| Tomato powder | 1/4 cup | |
| Dried onions | 1/4 cup | |
| Granulated garlic | 1 tsp | |
| Fine sea salt | 1/2 tsp | |
| Dried oregano | 1/2 tsp | |
| Shelf-stable Parmesan cheese | 1-2 tbsp | the green can is fine |
| Olive oil | 1 tbsp | carry in a dropper bottle |
Method
- Boil 700 ml of water with the olive oil.
- Add all the freeze-dried ingredients and stir to combine.
- Cover the pot and remove it from heat.
- Sit for 15 minutes covered. The vegetables and rice will soften without further cooking.
- Stir, divide between two bowls, and top each with Parmesan.
This recipe is for dry camps far from resupply. Freeze-dried ingredients are shelf-stable and carry light. Everything rehydrates in one pot under a tight lid—you boil once and let it sit.
Parmesan and oil are not optional here. They carry all the savor. Without them this is bland rehydrated grain. Mix the oil through the whole pot instead of leaving it on the surface so it actually seasons something.
Packing
Mix the beef, rice, vegetables, tomato powder, onions, garlic, salt, and oregano in a quart freezer bag before the trip. Parmesan goes in a separate small container. Oil travels in a dropper bottle.
Variations
- Dehydrated vegetables can replace freeze-dried, but soak them in water for 10 minutes first—they rehydrate slower.
- Hot sauce powder or cayenne adds heat; dried mushroom powder adds savory depth.
https://trailcooking.com/2025/10/29/boondocking-recipe-beef-and-veggie-skillet