Serves: 5
Total Calories: 478

1 (5-ounce) package pepperoni slices
2 cups minute rice
2 cups water
1 (6-ounce) can diced tomato
2 tablespoons Parmesan cheese
1/4 cup mozzarella cheese
1 tablespoon minced garlic
2 tablespoons olive oil
Optional: canned mushrooms, black olives (slices or whole)

AT HOME:
1. Put the portioned rice, grated cheeses, optional vegetables and minced garlic into Ziploc bag.

2. Place both oil and tomatoes into separate spill-proof containers.

AT CAMP:
1. Add oil, garlic and pepperoni to pan.

2. Heat on medium high heat 1 minute; remove and set aside.

3. Pour 2 C. water into pot; bring to boil.

4. Add rice and cook 1 minute.

5. Remove from heat; add garlic and pepperoni; stir.

6. Add optional items; stir and add cheese.

Fun Fact: To cook hamburgers more evenly throughout, put a hole in the middle of your hamburger about the size of your finger, during grilling the hole will disappear but the center will be cooked the same as the edges.

Nutritional Facts:

Serves: 5
Total Calories: 478
Calories from Fat: 204

More Recipes from the In The Wild Chef Cookbook:
Apple-lachion Brown Betty
Backpacking Biscuits
Biddle’s Backpacking Bars
Boy Scout Pizza Rice
Bryan’s Healthy Turtles
Campout Quickie Pasta
Cashew Rice Curry
Chicken Poppers
Corny Cakes
Couscous and Chicken
Hyndman Cheesy Baco-Spuds
Island Shrimp Rice
King Ludd’s Phad Thai
Lampedusa Basil Parmesan Orzo
Lemon Tuna Spaghetti
Lentil Soft Tacos
Lisa’s Last Minute Pizza
Mushroom Soup Meatballs
Sesame Orange Chicken
Spicy Tuna Linguine
Splattski Salmon Pesto Pasta
Trail Pancakes
Tuna Spaghetti
Tuna Wraps