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: 2009-09-17
Serves: 1-2
Prep Time: 1-30m
Difficulty: easy
Backpacking: No
Ingredients
- 11/2 cups instant white rice,uncooked–11/2 cups hot water–1 tbsp.Taco seasoning mix—2 small boneless skinless chicken breast halves—1/2 each green & red pepper,cut into strips—1/2 cup thick N chunky salsa—-1/2 cup mexican style shredded taco cheese.
Instructions
Oven 400F or put on grill..Fold up all sides of each four 18×12 in. sheets of heavy-duty foil to form 1 in. rim; spray foil with cooking spray. Combine rice,water & taco seasoning;spoon onto centers of foil. Top with remaining ingredients. Bring up foil sides. Double-fold top and ends to seal each packet. Place in baking pan for oven or right on the grill. Bake 30 to 35 min. or until chicken is cooked though. Let stand 5 min. Cut slits in foil to release steam before opening packets. Add a dollup of sour cream and enjoy.
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