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Reader Recipe: Mexican-Inspired Campfire Cooking

Dinner is DoneCamping week is coming to an end, but we've got one last thing to share with you. TeamSugar member mapsarefun has shared her perfect camping recipe. Adapted from Rachael Ray, this Mexican inspired one-pot dinner is perfect for the campire. Consisting of chicken, chorizo, garlic, peppers, onions, black beans, tomatoes and more, it will certainly make you the envy of the campground. To check out the recipe,

Submitted by TeamSugar member mapsarefun

I was camping just this weekend! I made this and chicken pot pie. This recipce is adapted from Rachel Ray (but it will take way longer than 30 mintues). It is easy so I adapted it for camp.

1 lb Chicken Breasts, chopped into bite sized pieces
3/4 lb Chorizo, chopped into bite sized pieces
3 cloves Garlic, finely chopped
1 Red/Yellow Pepper, chopped
2 Onions, chopped
1 can chopped tomatoes
1 can kidneys beans
1 can black beans
2 cans Chicken Stock
1.5 cups Brown Rice
Hot Sauce
Olive Oil
Shredded Cheese & Sour Cream, for topping

Heat up about 25 briquettes.

It is my suggestion to bring all meat and veggies to the camp site pre-chopped in bags.

Use briquettes to heat up dutch oven, until hot enough to cook chicken. Add olive oil and chicken, cook until browned. Next add Chorizo and garlic, break up Chorizo with wooden spoon. Cook until Garlic is very fragant. Add peppers and onions, stir then cover for about 10 minutes. When onions are translucent add tomatoes and beans. Add hot sauce to taste. Next add Chicken stock, cover until boiling. Adding chicken stockAdding chicken stock
Add rice and stir. Replace lid, and arrange about 16 briquettes on top. Rotate the pot and lid about every ten mintues to combat hot spot and burning. Simmer for about 45 or until rice is done. About 6 - 8 Servings.
Dinner is DoneDinner is Done


Serve with cheese and sour cream on top.

You will be the envy of the camp.

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