To celebrate Mother’s Day this year, the women in my family did a Walking Taco Bar to make a really easy dinner that everyone just contributed a little something to. It was so fun and delicious!
My assigned task was to make Cilantro Lime Rice but I didn’t see the texts about it until late Saturday night. I looked at the recipe and knew I was missing a few ingredients but I knew that my food storage could rescue me! So here is the original recipe and the run down of how I made it “food storage style”.
Food Storage Cilantro-Lime Rice
2 T. vegetable oil
1/3 c. freeze-dried chopped onions
1 tsp. minced garlic
7 cups water
8 tsp. chicken bouillon
1/2 c. freeze-dried cilantro
2 tsp. cumin
1/2 c. freeze dried green chili peppers
1 T. lime juice
1/2 tsp. salt
3 c. white rice
In a large pot saute onions and garlic in oil just until lightly brown. Add remaining ingredients except rice and bring to a boil. Add rice and reduce heat to a simmer, cooking for 20 minutes or until rice is soft. This makes a BIG batch and its so flavorful!
The Thrive Life green chilis and cilantro are on sale this month as part of the Thrive Fiesta pack or individually so it was perfect timing because I had everything on hand! There are a few other new products that would go along great with this recipe. We used the new Freeze-Dried Guacamole in our walking taco bar and it was a big hit. Click here to check out all the May sale items.
-Jodi Weiss Schroeder