I always love making Mexican dishes while camping because I always have the ingredients on hand and it’s always a crowd pleaser. On a camping trip this summer, I decided to branch out a little and try to make rice. I was nervous how this would do in my cast iron pan but then I saw these mini chicken broth containers at the store and knew I needed to try. They are small so they don’t take up much space which is great when camping but also you don’t have to feel like you are wasting a lot with a big container or not using a whole can. For the broth I used almost two small ones but I would definitely just gauge with the dry ingredients (veggies, chicken, rice) vs. liquid ratio. Also, for this recipe I used chicken that I cooked at home before the trip. Before any camping trip, I roast a small chicken in my oven for about 2 1/2 hours and then let it cool. Once cooled, I shredded the chicken and store in a ziploc bag. Once at the campsite, you have cooked chicken you can add to a lot of your meals if you would like.

Ingredients-

• 1 cup rice
• 1 cup salsa
• 2 cups chicken (pre-cooked) – I roast a chicken before the trip and shred pieces into a ziplock so you can add to anything
• 1 can black beans (or pinto)
• Red bell pepper
• Green bell pepper
• 1/2 yellow onion
• Fajita spice mix
• 1 3/4 cup chicken broth
• Mexican shredded cheese
• Cilantro (optional)

Directions –

1. Chop bell peppers and onion
2. Add all ingredients to a cast iron pan
3. Cover with foil
4. Heat to a boil (check periodically by lifting a small corner of the foil)
5. Once boiling, let simmer for 15 minutes
6. Remove cover and add cheese and then re-cover
7. Heat another 5 minutes until cheese is melted
8. Remove and fluff
9. Top with cilantro if desired or have extra at campsite to use

I would love feedback! If you have tried this recipe, please rate below and/or comment!