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–+ servings

Easy Dump-and-Bake Spanish Rice and Chicken Casserole Baked in a Camp Cast Iron Dutch Oven

Start at home by tenderizing, brining, and packaging up your chicken. Measure out your homemade taco seasoning. Other than the chicken, there’s nothing that needs to be refrigerated on the way and at camp. I enjoy this recipe with sour cream and a sliced avocado.
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Course Main Course
Cuisine Spanish
Servings 8

Ingredients
  

Main Dump-and-Bake Ingredients

  • 2 Packages of Knorr Spanish Rice
  • 12 ounce Beer - lager that is not too hoppy
  • 12 ounces Chicken Broth
  • 15 oz Can of Black Beans
  • 15 Ounces Fire-Roasted Chopped or Diced Tomatoes
  • 2.25 oz Sliced Black Olives
  • 1-2 Bunches of Chopped Green Onions - white parts (the bulbs)
  • 2 Large Chicken Breasts
  • 1 Beer & Iron’s Homemade Taco Seasoning - or a Package of Low-Sodium Taco Seasoning

Beer & Iron’s Homemade Taco Seasoning (without the salt)

  • 1 tablespoon chili powder
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon dried oregano
  • 1 teaspoon paprika
  • 2 teaspoons ground cumin
  • 1/2 teaspoon black pepper

Toppings / Garnish

  • 2 Cups Shredded Cheese
  • Panko Crumbs - handful or two
  • 1 Green Bell Pepper - diced
  • 1 Red Bell Pepper - diced
  • Green Onion Chives - green parts

Instructions
 

  • Add your 2 Packages of Knoor Spanish Rice to the Dutch oven.
  • Add 12 ounces of beer to the rice.
  • Add 12 ounces of chicken broth or stock.
  • Add the fire-roasted tomatoes, black beans, and olives to the watery mixture. Don’t drain any of the ingredients. Add the chopped green onions. Add the taco seasoning. Mix well.
  • Add the cut pieces of chicken to the pot. - Tenderize, Brine, and then Cut up your Chicken at home and pack the pre-prepared chicken to camp.
  • Try to get everything evened out as you add the chicken. You want the chicken to be evenly distributed. Make sure none of the ingredients are stuck to the sides of the pot and above the liquid line.
  • Place the lid over the pot and start the bake.
  • We’re shooting for 350°F / 175°C. Place 7-8 briquettes on the bottom and 15-17 on the top.
  • Bake for 15 minutes and then turn the pot.
  • Bake for another 15 minutes and check. Most if not all the liquid should be absorbed. If you want, check the rice for doneness. If you feel it needs more time or liquid, add what you feel it needs and continue.
  • Once the rice is cooked, remove the lid and keep it nearby on a lid stand or another clean surface. Over the top of the entire dish, add the two cups of cheese. Top with a generous amount of Panko breadcrumbs. Sprinkle over the diced green and red bell peppers.
  • Return the lid to the pot. Remove the bottom heat and place all the briquettes on the top of the Dutch oven. Really heat that lid up to toast the cheese, panko crumbs, and peppers.
  • This may take 5 minutes to 15 minutes or more. Keep an eagle eye out and make sure not to burn the recipe.
  • Once the top is toasted and the bell peppers are soft and cooked, the dish is done. ENJOY!!

Notes

First of all, we are basically creating a rice casserole of sorts and not a soup. There are other options out there than Knoor Spanish Rice including Knorr Mexican Rice. I am using this name brand for simplicity, and I know it works well.
The first thing to consider is how much liquid to put in this dish so it’s not soupy. When I was in the trial-and-error stage of writing this recipe, I would drain many of the canned ingredients and I used more broth. The problems that were presented was a mushy or soupy dish and also the hassle of trying to drain stuff at the fireside. I wanted EASY! And I wanted DELCIOUS! And this is the recipe that works.
Keyword baked chicken, beer and rice, Camp, Camp Cast Iron Dutch Oven, Camp Recipe, Camping Recipe, Spanish, Spanish Rice
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