Salsa Rice & Beans

Salsa Rice & Beans

Inspired by: The Backpacking Chef

Serves 2 with hearty appetites


  • 1 cup instant rice
  • 1/3 cup dried corn
  • 1/3 cup dried bell peppers
  • 1/2 cup dried black beans
  • 1/2 cup salsa leather, tightly packed
  • 1/2 cup dried taco flavored beef
  • 3 cups water


At Home


Dehydrating can be done in your normal electric oven. Place oven on the lowest temperature setting and prop open the door a few inches using something made of metal (i.e. a mixer beater). Items to be dehydrated can be places on a cookie sheet covered in parchment paper.

Dehydrate vegetables and beans according to the following amounts and dehydrating times:

  • Corn - 8-12 hours (1/3 cup of corn equals about 1 cob or about 1/2 cup of frozen corn)
  • Bell Peppers - 8-12 hours (1/3 cup of bell peppers equals about 3/4 of a pepper)
  • Black Beans – 6-8 hours (1/2 cup of beans equals about 10 ounces of canned beans – Be sure to drain and rinse canned beans)

To prepare 1/2 cup of dehydrated beef:

  1. Brown about 1/2 pound of lean ground beef
  2. Add 1/2 package of taco seasoning and about 1/4 cup of water
  3. Cook for about 5 minutes
  4. Spread on dehydrating sheet and dehydrate for about 8 hours

To prepare your salsa leather, spread salsa on a parchment paper to a thickness of approximately 1/8 inch. Dehydrate approximately 6 hours.


Pre-measure and pack all meal ingredients in a quart size plastic bag.

On the Trail:

You will need a pot large enough to hold all your dry ingredients and some sort of camp stove. Combine all ingredients in pot with water and soak for five minutes. This allows for initial re-hydration without the use of the stove.

Bring to a boil, and continue cooking with the lid on for one minute. Remove pot from stove and wait ten minutes. Insulate pot if possible.


Grant and I found this recipe to be exceptionally good out on the trail after a long day of hiking or canoeing.