Serves 4
20 min
Mexican Bean and Rice Foil Dinner
Recipe GLPR4665ef0b8a8b09
A portable and satisfying foil packet meal combining seasoned black beans, pinto beans, corn, fresh vegetables, and rice all cooked together over a campfire or grill. Perfect for outdoor dining with vibrant Mexican flavors.
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Ingredients
5½ cups Cooked rice
1 can Black beans (canned, drained and rinsed)
1 can Pinto beans (canned, drained and rinsed)
1 can Corn (canned, drained)
2 Bell peppers, diced
2 Roma tomatoes, diced
1 Zucchini, diced
¼ cup Fresh cilantro, chopped
1½ teaspoons Cumin
1 teaspoon Garlic salt
Non-stick cooking spray
Directions
Prepare the rice according to package directions and set aside to cool slightly if needed for assembly.
Open both cans of beans and rinse thoroughly under cold water until the water runs clear. Drain well. Do the same with the canned corn. Dice the bell peppers, Roma tomatoes, and zucchini into bite-sized pieces.
Tear off two long sheets of heavy-duty aluminum foil (about 18 inches each). Cross them in an X pattern on a flat surface. Lightly spray the center area of the foil with non-stick cooking spray.
In the center of the foil, layer the drained black beans, pinto beans, corn, diced bell peppers, diced tomatoes, and diced zucchini in an even mound.
Sprinkle the cumin, garlic salt, and fresh cilantro evenly over the bean and vegetable mixture. Top with the cooked rice, mounding it generously over the vegetables.
Fold the first layer of foil up and over the filling, crimping and sealing the edges tightly. Then fold the second layer over the top, folding and crimping all open edges to create a secure sealed packet.
Place the foil packet on a grill grate over medium-hot coals or on the side of a campfire. Cook for 12-15 minutes, turning the packet once halfway through cooking, until heated through. Carefully open the packet (watch for steam) and serve.
