Not even a week after we got back from the honeymoon we had a few couples over and prepared a big meal for them! They brought a few items to help us out. Teamwork. :)
Ingredients:- Mango Passion Fruit Salsa (found at Kroger, pictured)--this goes on top of the tacos and rice and makes everything taste extremely good! If you want to add a slice of avocado you can too!
- 2 Limes
- Cilantro
- Can of black beans
- Basmati White Rice (we did NOT buy this kind and it clumped up-lesson learned)
- Soft Taco shells (Thanks Jessica and Rusty!)
- Meat: we went with grilled chicken and steak. Clay picked these up at Whole Foods where they pre-seasoned it.
Black Beans: pour can into a pot on the stove. After heating for several minutes squeeze one half of a lime into the pot. This gives it a little extra zest!
Rice: This is where I have no experience and need help! I tried to make cilantro lime rice but it didn't turn out at all. My goal was for it to taste like Local Lime's rice. Lofty goal I had there! I added juice from 1 lime and finely chopped cilantro. Next time I know to buy basmati rice instead of regular rice so it wont stick together. Any other advice is much appreciated!
We love fruit! Especially our berries. :)
Guacamole, salsa, cheese dip and chips from Cactus Jacks was delish! (Thanks Laura and Scott!)
I make cilantro lime rice all the time in our rice cooker! Took me a few tries to get it right. Use a microplane zester (really fine zest) for the zest of one lime. Make sure only to zest the green part of the peel. The white part (the pith) is bitter and makes the rice taste yucky. Then cook the rice following package instructions, but use chicken broth instead of water. It's super flavorful! Don't add the lime juice and cilantro until the rice is fully cooked. That keeps the cilantro from wilting too much and keeps the acidity of the lime juice bright and delicious! Hope that helps!
ReplyDeleteI also use canned black beans from cosco and add a little cumin, chili powder, cayenne pepper and chopped onion to dress it up a bit!
-Jillian Bagby Bonner