CampRecipes Classic Archive
This recipe is part of the CampRecipes Classic Recipe Archive. It was originally submitted to the CampRecipes community and is preserved as historical outdoor cooking content. Some formatting, ingredient wording, or cooking guidance may reflect the original submission.
Because these are preserved vintage recipes, they have not been reviewed for modern allergen labeling, nutrition accuracy, food-safety guidance, or current outdoor-cooking best practices. Please review the ingredients carefully, use safe food handling, and adapt the recipe as needed for your equipment, location, dietary needs, and current fire restrictions.
Original Date: 2001-02-22
Serves: 1-2
Prep Time: 1-30m
Difficulty: average
Backpacking: No
Ingredients
- 1 skinless boneless chicken breast, cubed.
- 1/2 green bell pepper, cut into 1/2 inch squares.
- 2 Roma tomatoes, sliced
- 1/3 c uncooked rice (NOT instant).
- 1 Tbsp dried basil leaf
- liquid from a jar of green olives and enough water to make 2/3 cup.
- 1/4 tsp salt
- 1/8 tsp ground pepper
- 1 Tbsp olive oil
Instructions
First slice the Roma tomatoes, add salt and pepper and set aside.
Heat the oil in a frying pan with a tight fitting cover. Add rice and stir until all the grains are coated, followed by the chicken and continue to stir until it starts to brown. Add the peppers, tomatoes, basil and liquid.
Cover, reduce the flame to very low and leave alone for 15 minutes. Do NOT peek.
Remove from heat and let it sit covered for another 8 minutes.
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