There’s something deeply satisfying about tearing open a foil packet at camp and getting hit with that first rush of garlic and tomato—especially when dinner needs a solid side and nobody wants another pot to scrub in the dark. Foil Packet Italian Tomato-Basil Rice cooks right in its own little steam chamber, so the grains turn tender and fluffy while the flavors concentrate the way they do in a good campfire simmer.
On a warm-weather trip, I like to set these packets along the edge of glowing coals (or on a grill grate over a steady campfire) and let the heat do the quiet work while the main dish finishes. Sun-dried tomatoes bring a sweet-tangy punch that stands up to outdoor appetites, basil brightens everything, and a bit of garlic makes the whole campsite smell like an Italian trattoria with pine needles underfoot.
It’s a handy vegetarian side dish for summer camping because you can assemble it ahead, stack the packets in the cooler, and cook to order. When you’re feeding a group, it scales easily—just rotate the foil packets once or twice and you’ve got flavorful rice with minimal fuss and even less cleanup.
Foil Packet Italian Tomato-Basil Rice
Equipment
- Heavy-duty foil
- Mixing bowl
- Tongs
Ingredients
- 1 cup uncooked white rice long-grain
- 1.5 cups water
- 1/3 cup sun-dried tomatoes oil-packed, chopped
- 2 cloves garlic minced
- 1/4 cup fresh basil chopped
- 1 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- In a bowl, mix rice, water, sun-dried tomatoes, garlic, basil, salt, and pepper.
- Pour into center of a large sheet of heavy-duty foil and fold tightly into a packet, sealing all edges.
- Place packet on campfire grate or hot coals. Cook for 25 minutes, turning once, until rice is tender and water absorbed.
- Open carefully and fluff rice with a fork. Serve hot.