This hearty and flavourful Spanish Rice recipe is a cherished family favourite that brings back wonderful memories of camping trips with my Mom. It's a versatile dish that pairs perfectly with baked potatoes, potatoes au gratin, or a freshly baked bun with butter. It also stands alone beautifully as a satisfying dehydrated meal.

Ingredients

• 2 lbs ground beef 

• 2 meduim onions, diced

• 2 green bell peppers, diced

• 1 cup long grain rice (or rice of choice)

• 1 (28 oz) can whole tomatoes

• 2 (8 oz) cans tomato sauce

• 1 cup water

• 2 1/2 tsp chili powder (adjust to taste)

• 1 tsp salt

• 1/2 tsp black pepper

• 1/2 tsp cayenne pepper (optional for extra heat)

• 1 tsp chili flakes (optional for extra heat)

Instructions

Stovetop Method (Recommended for Dehydrating)

1. In a large skillet or pot over medium heat, brown the ground beef until fully cooked. Drain any excess fat.

2. Add the diced onion, bell pepper, Sauté until the vegetables are soft and fragrant.

3. Stir in the rice, diced tomatoes, tomato sauce, and water. Add chili powder, salt, black pepper, chili flakes and cayenne pepper.

4. Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 30 - 40 minutes, stirring occasionally, until the rice is tender and the liquid is absorbed.

5. Remove from heat and let the Spanish Rice cool completely before transferring it to the dehydrator trays.

Dehydrating Instructions

1. Spread the cooled Spanish Rice mixture evenly on dehydrator trays lined with non-stick .

2. Set the dehydrator to 167°F (or the recommended temperature for your machine).

3. Dehydrate for approximately 10 - 13 hours or until completely dry and brittle. Dehydrator times may vary, so check periodically.

4. Once fully dried, store in airtight containers or vacuum-sealed bags for long-term storage.

Crockpot Method (Original Family Recipe)

1. Brown the ground beef in a skillet, drain and transfer to the crockpot.

2. Add all remaining ingredients 

3. Stir well, cover, and cook on low for 7-9 hours or on high for 3 hours.

Serving Suggestions

• At home: Sprinkle with shredded cheese and serve hot with potatoes or fresh buns.

• On the trail: Rehydrate the Spanish Rice by adding boiling water (approximately a 1:1 ratio) and letting it sit covered for 10-15 minutes.

A Note of Love

This recipe holds a special place in my heart, as it reminds me of my Mom's love and the delicious meals she prepared during our family camping trips. I hope it brings warmth and comfort to your adventures, just as it has to mine.