Dehydrated Mexican Rice Recipe (Arroz Rojo for Backpacking)

This dehydrated Mexican rice recipe is inspired by Rick Bayless’s arroz rojo in his excellent Mexican Kitchen cookbook. Highly recommended for all things Mexican cooking! FYI: There are some affiliate links in this post so if you make a purchase after clicking a link, I might get a kick-back. Thanks for supporting the adventure!

Mexican rice — also known as arroz rojo or “red rice” and sometimes, confusingly, “Spanish rice” — is a beloved staple of Mexican cooking. Traditionally, it’s a simple dish of rice simmered in a tomato-based broth that gives it its signature reddish hue. In this version, it’s not tomatoes that give the rice its colour but smoky ancho chillies! And it’s not just colour those anchos add, also depth of flavour and richness that makes this dehydrated Mexican rice all the more rewarding on the trail.

Why Dehydrated Mexican Rice?

Lightweight & packable: Dehydrated rice packs small, weighs very little, and rehydrates quickly.

Big on flavor: Ancho chiles bring a smoky, slightly sweet kick that elevates plain rice into something seriously special. A flavour bomb that is all the more rewarding after a long day hiking.

Trail versatility: Eat it on its own, or pair with dehydrated beans or chilli, or use it as a base for heartier meals.

Nutritious: Especially when you add a bean like refried black beans! Rice and beans together form a complete protein — a backpacking staple for sustained energy.

Tips for Making Dehydrated Mexican Rice

The most complicated part of this recipe is the ancho chilli sauce, which really isn’t complicated, just takes a little time as it requires roasting the garlic in a dry skillet and toasting the ancho chillies, two techniques that bring that authentic Mexican flavour to this dish. (Learn more about how to cook with dried chillies.)

The recipe also calls for frying the rice with the onion. Again, this is another Mexican technique that imparts a subtle nutty flavour to the rice and also makes the end result fluffier (and easier to spread out on your dehydrator trays!).

Serving Suggestions

For me, it’s all about the garnishes. All the following pack fairly well:

• Avocado (stow in a mug so it doesn’t get crushed in your pack!)
• Fresh or pickled chillies
• Fresh lime
• Sliced spring onions / scallions
• Strong cheddar cheese
• Salsa macha or other hot sauce (pack in leak-proof mini Nalgene bottles)
• A side of dehydrated refried black beans (rehydrated of course!)

Top tip: For Mexican rice and beans, add some cooked black beans to the dehydrator then mix in with the dehydrated rice.

Dehydrated Mexican Rice

Adapted from Rick Bayless’s arroz rojo recipe in his excellent Mexican Kitchen cookbook. It's a delicious side dish to any Mexican meal, be it at home or on the trail.

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Ingredients Method

Ingredients

  

For the ancho chile seasoning paste:

• 8 garlic cloves unpeeled
• 8 dried ancho chillies stemmed and seeded
• 1 ½ tsp dried oregano preferably Mexican
• ½ tsp black pepper
• ⅛ tsp cumin seeds
• A scant ¼ tsp ground cloves
• 1 tsp salt adjust to taste

For the rice:

• 1 tbsp olive oil
• 1 cup medium-grain rice
• 1 small white onion diced
• 1 ⅔ cups chicken or vegetable broth or water
• 5 tbsp ancho chile paste from above
• Salt to taste

Method

 

Make the Ancho Chile Paste

1. Roast the garlic in a dry skillet until blackened in spots (about 15 minutes), then peel.
2. Toast the anchos quickly on the skillet until fragrant and slightly puffed.
3. Soak the chiles in hot water for 30 minutes, then drain.
4. Blend with garlic, spices, and ⅔ cup water until smooth. Season with salt.
5. 👉 You’ll only need about 5 tablespoons for this dehydrated Mexican rice recipe; freeze the rest for later.

Cook the Rice

1. Heat oil in a saucepan and sauté the rice and onion until the rice looks chalky and the onion softens (about 5 minutes).
2. Add broth, ancho chile paste, and salt.
3. Bring to a boil, cover, and cook over low heat for 15 minutes.
4. Turn off the heat and let steam for 10 minutes, then fluff with a fork.

How to Dehydrate Mexican Rice

1. Spread the cooked rice thinly on dehydrator trays (use nonstick sheets if needed).
2. Dehydrate at 63°C / 145°F for 6–8 hours, or until completely dry.
3. Break apart clumps and store in airtight bags or jars. (Tip: don't vacuum seal as the sharp corners of the rice have a tendency to pierce the bag.)

On the Trail

1. Add 1 cup dried rice to your pot.
2. Pour in about 1 ½ cups boiling water.
3. Stir, cover, and let sit 5-10 minutes (insulate your pot in a cozy if you can).
4. Reheat if you’d like it piping hot. Fluff and serve.

You might also like these rice-based recipes…

• How to make dehydrated rice for backpacking
• Dehydrated refried black beans (frijoles negro refritos)
• Veggie Jambalaya
• Wild mushroom pilau