Easy Travel Dinners – One-Pan Campfire Meal

Easy Travel Dinners is the meal I make when I'm 8 miles from the trailhead and the light is fading. One pan, one stove, real food.

Everything here is shelf-stable or packs flat: canned beans, quick rice, cured sausage, sun-dried tomatoes. No cooler required.

At 9,200 feet water boils at 195F (90C), so I add 5 extra minutes and a lid. Adjust for your elevation and you'll get the same result.

It's rugged, filling, and tastes like something you'd pay $18 for in town. See you on the trail.

About the Ingredients

2 cups (360g) quick-cooking white rice

Quick rice rehydrates in 10 minutes and weighs less than instant. Substitute with 2 cups instant brown rice, but add 3 extra minutes and 1/4 cup more water.

1 lb (454g) fully cooked smoked sausage, sliced into 1/2-inch rounds

Smoked sausage keeps unrefrigerated for 24 hours and adds instant flavor. Look for a shelf-stable summer sausage or kielbasa; avoid raw sausage on the trail.

1 can (15 oz / 425g) black beans, drained and rinsed

Canned beans are the backbone of this meal. Substitute with 1 1/2 cups cooked lentils or a can of pinto beans if that's what's in your pantry.

1 can (14.5 oz / 411g) diced tomatoes with green chiles

This adds acidity and a mild kick. If you can't find it, use a can of plain diced tomatoes plus 1/4 teaspoon red pepper flakes.

1/2 cup (40g) sun-dried tomatoes (not oil-packed)

Dry sun-dried tomatoes are lightweight and intense. Rehydrate in the pan with the other liquids; substitute with 1/4 cup tomato paste for a deeper flavor.

1 tablespoon (15ml) olive oil

Use a sturdy oil like olive or avocado. For cold trips, bring a small squeeze bottle; coconut oil works too but solidifies below 76F (24C).

1 teaspoon (3g) garlic powder

Garlic powder disperses evenly and won't burn like fresh garlic. Substitute with 1/2 teaspoon granulated onion if you're out.

1 teaspoon (2g) smoked paprika

Smoked paprika gives a campfire flavor without the fire. Sweet paprika works in a pinch, but you'll lose that smoky depth.

1/2 teaspoon (1g) red pepper flakes

Adjust to your heat tolerance. For a milder version, use 1/4 teaspoon; for a kick, add a whole minced jalapeño if you have one.

2 1/2 cups (600ml) water

Bring extra water if your source is questionable; you'll need it for cooking and drinking. Filter or treat all backcountry water before use.

1/2 teaspoon (3g) salt

Salt is critical after a sweaty climb. Use fine sea salt or table salt; coarse kosher salt measures differently, so add a pinch more.

1/4 cup (25g) grated Parmesan cheese (optional)

Parmesan adds a salty finish. Substitute with nutritional yeast for a dairy-free version, or skip it entirely.

Tips & Tricks

Don't scorch the bottom

Stir every 2 minutes once the rice goes in, and keep the flame low. Burnt rice ruins the whole pot and is a pain to scrub at camp.

Watch your water

At high elevation, you need more water and more time. If the rice is still crunchy after 15 minutes, add 1/4 cup water and simmer 5 more minutes.

Pre-chop at home

Slice the sausage and measure your spices into a zip-top bag before you leave. It saves 10 minutes of cold-fingered prep at camp.

Step-by-Step Instructions

1. Heat the pan

Set your camp stove to medium heat (about 350F / 175C) and add the olive oil. It's ready when it shimmers and a drop of water sizzles on contact.

2. Brown the sausage

Add the sliced sausage and cook for 5 minutes, stirring occasionally, until the edges are golden brown and slightly crisp. You'll hear a steady sizzle.

3. Bloom the spices

Stir in the garlic powder, smoked paprika, and red pepper flakes. Cook for 30 seconds until fragrant, being careful not to burn them.

4. Add the liquids

Pour in the diced tomatoes, sun-dried tomatoes, and water. Scrape up any browned bits from the bottom with your spatula.

5. Simmer the rice

Stir in the rice, beans, and salt. Bring to a boil, then reduce heat to low (about 200F / 93C), cover, and simmer for 15 minutes.

6. Check doneness

The rice should be tender and the liquid mostly absorbed. If it's still soupy, uncover and cook 3 more minutes; if crunchy, add 1/4 cup water and simmer 5 more minutes.

7. Finish and serve

Turn off the heat, stir in the Parmesan if using, and let it sit for 2 minutes. The cheese should melt into a glossy sauce.

8. Rest and eat

Let the pan rest for 2 minutes off the heat, then fluff with a fork. Serve hot straight from the pan; it's even better after a few minutes.

Delicious Variations

Spicy Cajun

Swap smoked paprika for Cajun seasoning and add sliced andouille sausage for a Louisiana kick.

Vegetarian

Omit the sausage, double the beans, and add a diced bell pepper for extra bulk and sweetness.

Asian-Inspired

Use soy sauce instead of salt, add a teaspoon of sesame oil, and top with sliced green onions.

How to Store Easy Travel Dinners

Frequently Asked Questions

So next time you're packing for a trip, skip the sad energy bars and make this Easy Travel Dinners instead. It's real food, real fast, and it'll keep you moving. See you on the trail.

Easy Travel Dinners

Easy Travel Dinners is a one-pan, protein-packed meal you can cook at camp in 35 minutes with shelf-stable ingredients and zero cleanup.

★★★★½ 4.8 (127 ratings)

15 minPrep time35 minCook time6Servings285 kcalCalories

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🧂 Ingredients

• 2 cups (360g) quick-cooking white rice
• 1 lb (454g) fully cooked smoked sausage, sliced into 1/2-inch rounds
• 1 can (15 oz / 425g) black beans, drained and rinsed
• 1 can (14.5 oz / 411g) diced tomatoes with green chiles
• 1/2 cup (40g) sun-dried tomatoes (not oil-packed)
• 1 tablespoon (15ml) olive oil
• 1 teaspoon (3g) garlic powder
• 1 teaspoon (2g) smoked paprika
• 1/2 teaspoon (1g) red pepper flakes
• 2 1/2 cups (600ml) water
• 1/2 teaspoon (3g) salt
• 1/4 cup (25g) grated Parmesan cheese (optional)

📋 Instructions

1. 1Heat the pan — Set your camp stove to medium heat (about 350F / 175C) and add the olive oil. It's ready when it shimmers and a drop of water sizzles on contact.
2. 2Brown the sausage — Add the sliced sausage and cook for 5 minutes, stirring occasionally, until the edges are golden brown and slightly crisp. You'll hear a steady sizzle.
3. 3Bloom the spices — Stir in the garlic powder, smoked paprika, and red pepper flakes. Cook for 30 seconds until fragrant, being careful not to burn them.
4. 4Add the liquids — Pour in the diced tomatoes, sun-dried tomatoes, and water. Scrape up any browned bits from the bottom with your spatula.
5. 5Simmer the rice — Stir in the rice, beans, and salt. Bring to a boil, then reduce heat to low (about 200F / 93C), cover, and simmer for 15 minutes.
6. 6Check doneness — The rice should be tender and the liquid mostly absorbed. If it's still soupy, uncover and cook 3 more minutes; if crunchy, add 1/4 cup water and simmer 5 more minutes.
7. 7Finish and serve — Turn off the heat, stir in the Parmesan if using, and let it sit for 2 minutes. The cheese should melt into a glossy sauce.
8. 8Rest and eat — Let the pan rest for 2 minutes off the heat, then fluff with a fork. Serve hot straight from the pan; it's even better after a few minutes.

👨‍🍳 Chef's Note: Chef's note: Always check fire restrictions and use a stove in dry conditions. And remember, a fed hiker is a happy hiker.

Servings: 6

Cuisine: American

Course: Main Course

Nutrition (per serving): 285 kcal · 12g protein · 22g carbs · 9g fat

Written by Lars Eriksen
Lars writes about outdoor adventure and minimalist gear, focusing on long-distance hiking and camping. He shares route planning tips, gear tests, and lessons from the trail, always emphasizing safety and leaving no trace. His writing is practical and seasoned, but he never claims to be an expert—just a passionate hiker.