These Chicken Fajita and Rice Foil Packets made with seasoned chicken, bell peppers, and onions over a bed of Mexican-seasoned rice are delicious, filling, and convenient to make on the campfire, grill, or in the oven.
Simply prep the chicken and veggies at home before camping and the foil packets can be assembled and ready to cook in minutes! This recipe is naturally gluten and dairy-free, as long as you double-check the packet of fajita seasoning.
Equipment
- Aluminum foil – Heavy duty foil works best to avoid rips and tears when flipping the packets with tongs.
- Mixing Spoon
- Heat-resistant gloves
- Long-handled tongs
- Meat thermometer
- If not preparing chicken and fajita veggies at home prior to camping, you will also need a knife, cutting board, and large mixing bowl.
Ingredients
- 4 Boneless, Skinless Chicken Breasts
- 3 medium Bell Peppers
- 1 large Yellow or Red Onion
- 1½ Cups Minute Rice (White or Brown)
- 1½ Cups Water
- 3 TBSP Olive Oil
- 1 1-oz Fajita Seasoning Packet (This one is gluten-free)
Cooking Instructions
Prep At Home Before Camping:
1. Slice the chicken breast, bell peppers, and onion into thin, bite-sized strips.
2. In a large bowl, combine the chicken, peppers, and onion. Drizzle with olive oil and half the packet of fajita seasoning and mix to coat evenly.
3. Place the seasoned chicken and veggies in a gallon-sized Ziplock bag and store in the fridge or cooler (up to 2 days) until you’re ready to assemble the foil packets.
4. Place the rice and the remaining fajita seasoning into a quart-sized Ziplock bag or plastic container. Be sure to leave room for the water – you’ll add it to the rice container right before preparing the foil packets.
To Cook While Camping:
1. Add 1½ cups of water to the dry, seasoned rice and let it soak for 5 minutes while you prepare the foil.
2. For four foil packets, cut eight 24-inch (approx) pieces of aluminum foil and place two pieces in a “+” pattern.
3. Divide the rice into four portions and place it in the center of four pieces of foil. Make sure to include the liquid from the soaked rice.
4. Divide the chicken and fajita veggies into four portions and place evenly over each rice pile.
5. Seal each foil packet by bringing the long ends of the foil together and folding them over until the seal is close to the food. Then, fold the sides of the packet and crease them multiple times, creating a completely sealed packet. Use the second piece of foil to wrap the packet again in the opposite direction to keep juices in and campfire ashes out. Repeat this procedure for each of the four packets.
6. Place the sealed chicken fajita and rice foil packets over hot embers in a campfire or fire pit. The packets should NOT be directly touching the fire to avoid burning.
7. Cook the packets for approximately 45 mins, turning and rotating every 15 minutes for even cooking. Make sure the chicken is cooked to 165 degrees for food safety.
8. After cooking, let the packets rest for 5-10 minutes then open carefully. Top with your choice of garnishes, and enjoy!
Recipe Card
Chicken Fajita and Rice Foil Packets {Gluten and Dairy-Free}
Equipment
- Aluminum foil – Heavy duty foil works best to avoid rips and tears when flipping the packets with tongs.
- Mixing Spoon
- Heat-Resistant Gloves
- Long-handled tongs
- If not preparing chicken and fajita veggies at home prior to camping, you will also need a knife, cutting board, and large mixing bowl.
Ingredients
- 4 Boneless, Skinless Chicken Breasts
- 3 medium Bell Peppers
- 1 large Yellow or Red Onion
- 1½ Cups Minute Rice (White or Brown)
- 1½ Cups Water
- 3 TBSP Olive Oil
- 1 1-oz Fajita Seasoning Packet (check for gluten-free if needed)
Optional Garnishes:
- Lime
- Salsa or Pico de Gallo
- Sour Cream
- Cilantro
- Guacamole
- Hot Sauce
Instructions
Prep At Home Before Camping:
- Slice chicken breast, bell peppers, and onion into thin, bite-sized strips.
- In a large bowl, combine the chicken, peppers, and onion. Drizzle with olive oil and half the packet of fajita seasoning and mix to coat evenly.
- Place the seasoned chicken and veggies in a gallon-sized Ziplock bag and store in the fridge or cooler (up to 2 days) until ready to assemble the foil packets.
- Place the rice and the remaining fajita seasoning into a quart-sized Ziplock bag or plastic container. Be sure to leave room for the water – you'll add it to the rice container right before preparing the foil packets.
To Cook While Camping:
- Add 1½ cups of water to the dry, seasoned rice and let it soak for 5 minutes while you prepare the foil.
- For four foil packets, cut eight 24-inch (approx) pieces of aluminum foil and place two pieces in a "+" pattern.
- Divide the rice into four portions and place in the center of four pieces of foil. Make sure to include the liquid from the soaked rice.
- Divide the chicken and fajita veggies into four portions and place evenly over each rice pile.
- Seal each foil packet by bringing the long ends of the foil together and folding them over until the seal is close to the food. Then, fold the sides of the packet and crease them multiple times, creating a completely sealed packet. Use the second piece of foil to wrap the packet again in the opposite direction to keep juices in and campfire ashes out. Repeat this procedure for each of the four packets.
- Place sealed packets over hot embers in a campfire or fire pit. The packets should NOT be directly touching the fire to avoid burning.
- Cook for approximately 45 mins, turning and rotating packets every 15 minutes for even cooking. Make sure chicken is cooked to 165 degrees for food safety.
- After cooking, let the packets rest for 5-10 minutes then open carefully. Top with your choice of garnishes, and enjoy!
Notes
Want more camp cooking inspiration? Be sure to check out the Recipes section of the blog for more delicious and easy camping recipes!
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