Black Beans and Rice from Cathy Dezendorf


Ingredients
15 servings
rice, instant
7.0 cup(s)
water
13.0 cup(s)
black bean, freeze dried
12.0 ounce(s)
bell peppers, dried, mixed colors
2.0 ounce(s)
tomato bits, dried
2.0 ounce(s)
cumin, ground
1.0 tablespoon(s)
onion, dried
1.0 tablespoon(s)
chipotle powder
0.5 teaspoon(s)
salt
1.0 teaspoon(s)
black pepper, ground
0.25 teaspoon(s)
tortillas, flour
30.0 whole
avocado, whole
3.0 whole
onion, green or red
1.0 whole
cilantro
1.0 bunch(es)
lime, wedges
15.0 piece(s)
cheese, jack, grated
1.0 pound(s)
salsa, mix, Backpacker's Panty
2.0 package(s)
sour cream, powder
2.0 package(s)

Dietary Restrictions
Wheat / Gluten
Dairy

Recipe Instructions

Note:
This is good for day two because of the fresh items. It can be adapted for later in the trip with hardier garnishes.

Quantities for chipotle powder, salt and pepper are merely suggestions. Season to taste.

1) Cover beans with boiling water (by at least two inches). Add dried bell peppers, tomatoes, cumin, dried onion and chipolte. Cover and set aside for about 15 minutes.
2) Bring water to a boil, add rice and some salt. Cover and set aside for 10 minutes.
3) Slice or cube avocados; thinly slice green or red onions; tear cilantro into small pieces; cut lime into small wedges; open cheese package.
4) Mix salsa and/or sour cream powder with water as per package directions.
5) Drain beans and taste for seasoning (adding salt as needed).
6) Serve over rice with or on the tortillas or tostados. Offer condiments. Be creative and come up with your own.