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Dehydrated Mexican Rice and Beans

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.