Backpacker's Pantry Mexican Cowboy Beans & Brown Rice

Backpacker's Pantry




  • Wait until you try these cowboy beans and rice. You will think they were cooked in a dutch oven over a fire. With smoky, molasses, flavors this dish will make your taste buds sing. Backpacker's Pantry combined Organic quinoa with brown rice and pinto beans to create a wholesome stew. If only there was a slab or cornbread to go with it.....

  • Ingredients:
    PRECOOKED PARBOILED LONG GRAIN BROWN RICE, PINTO BEANS, SAUCE (TOMATO POWDER (TOMATO, 1% SILICON DIOXIDE), SEA SALT, GARLIC, ONION, NATURAL BEER FLAVOR (MALTODEXTRIN, BEER (MALTED BARLEY, HOPS, YEAST), GUAJILLO CHILI PEPPERS, BACON FLAVOR, MOLASSES (REFINERS' SYRUP, FANCY MOLASSES, CANE CARAMEL), CILANTRO, HICKORY SMOKE, FLAVOUR POWDER, CRYSTALLIZED LIME (CITRIC ACID, LIME OIL, LIME JUICE), ORGANIC QUINOA.

    Allergens: GLUTEN

    Directions:
    • Remove and discard enclosed oxygen absorber before beginning food preparation.
    • Add 2 cups (480mL) of boiling water.
    • Stir well. Seal and let sit for 15-20 minutes.
    • Stir and serve.
    • Rehydration time doubles every 5,000 feet of elevation gain. These directions are set for 5,000 feet.



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