Perishability Classification: VI
Dietary Accommodations: Dairy Free, Gluten Free, Vegan/vegetarian
The first in our Trail Staples segment, here we show you how to prepare our go-to, delicious, Spanish Rice in camp!
Our strategy with this recipe remains unchanged, to maximize flavor and nutrition when traveling by vehicle. Instead of relying on a boxed rice product that often contains excessive sodium, or packing perishable tomatoes and onions, we split the difference by utilizing our favorite salsa. We further boost flavor by adding a splash of white wine and extra virgin olive oil!
See our YouTube cooking demo for more details.
1 Cup Medium or Long Grain White Rice
1 Cup Salsa
1/2 Cut White Wine
1/2 Cup Water
1 Tablespoon Olive Oil
1 Teaspoon Paprika
Star with measuring out the wet ingredients. In a container, combine salsa, white wine, and water. Place in a nonstick saucepan over medium heat and bring to a low boil.
Once boiling, add rice, paprika, and olive oil. Stir to combine, place lid on top, and reduce the heat to a very low flame. We want to steam the rice here, not saute it. This will help eliminate the rice sticking or burning to the bottom of the pan.
Leave the lid on let steam per the rice's cooking instructions, typically between 15-20 minutes.
Once the timer is up, remove the lid and stir the rice to recombine. If the rice needs more time, return lid and continue cooking another five minutes. For best results, use a rice your'e experienced with, ensuring you cook for an appropriate time.
Then, keep hot in the hot until the rest of your meal is ready!