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Here are a few Recipes from the BUILD your own LUNCH - or Taco BarCilantro Lime Rice
Cilantro Lime Rice
Yield: about 3 cups cooked rice
ingredients:
1 cup uncooked long-grain white rice
1 teaspoon butter
2 cloves garlic, minced
2 teaspoons freshly squeezed lime juice
1 (15 ounce) can vegetable broth
1 cup water
1 tablespoon freshly squeezed lime juice
2 teaspoons granulated sugar
4 tablespoons fresh chopped cilantro- I used Cilantro Flavored Cubes by Korr when I did not have Fresh Cilantro-
I also made this in a rice cooker instead of the stove top.
directions:
In a a saucepan combine rice, butter, garlic, 2 teaspoons of lime juice, broth and water. Bring to a boil. Cover and cook on low 15-20 minutes, until rice is tender. Remove from heat. In a small bowl, whisk together lime juice, sugar, and cilantro. Pour over hot cooked rice and mix in as you fluff the rice. Serve warm.
Salsa Bean Salad
30 ounces black beans- drained and rinsed
1 can corn or 2 cups frozen
1 can water chestnuts- diced
1/3 cup chopped red onion
2 T diced roasted red peppers
1 T cumin
1 lime juiced
1/2 tsp salt
1/2 tsp pepper
3/4 cup salsa medium
3/4 cup salad dressing- Hidden Valley Ranch tomato and bacon (French style)
toss together and chill for 2 hours or overnight.
Grandma Hope's Taco Filling
6 lbs. lean ground beef, browned and drained
2 green peppers, chopped
1 yellow onion, chopped
6 potatoes, peeled and grated
6 carrots, peeled and grated
1 pint ketchup
1- 46 oz. can tomato juice
3 packages taco seasoning (Season to taste...I used more. Nikki used a packet of hot taco seasoning)
In a very large pot or electric skillet, brown ground beef and drain off fat. Add peppers, onions, potatoes and carrots. Stir until combined. Add in ketchup, tomato juice & taco seasoning.
Simmer for about 3 hours, or until veggies are tender. Makes enough for a very large crown, or as I prefer- place in tupperware containers and freeze until needed. Perfect for tacos, nachos, taco salads, etc.!
