I don't think it had, but it seemed like it had been awhile since Brett and I had a taco night, and when looking through the cabinets to inventory anything that needed to be used up, I found some blue corn taco shells. With that discovery, a taco night was in order - this time, rather than creating something completely novel (at least to us), I decided to try (again) to recreate cilantro-lime rice.
I know Chipotle has cilantro-lime rice, but the first place I had it was at a Mexican restaurant when Brett and I visited Washington, D.C. a couple of years ago. Not long after our trip, I tried to recreate it, and it was horrible. Well since then, I've had cilantro-lime rice a couple more times, and decided to try again. This time the rice turned out great and our taco night was a huge hit.
I've been avoiding buying fresh limes unless they are grown within the US (and even then doing it sparingly). After some thinking, I decided that using bottled lime juice might be the best way to go in terms of food miles (not sure if this is faulty logic or not, but until it is pointed out that this is the case, I am going to roll with this logic). So we bought a bottle of organic lime juice awhile back and I finally decided to break into it. I decided to make this meal a really special treat, so we got an organic avocado (from California) and made guacamole to go with our tacos. Since we had so many tomatoes lying around, I decided to chop up one of the small ones and throw it in there as well.
Now that I know how to make cilantro-lime rice, my head is spinning with all sorts of complimentary burrito and taco salad fillings to pair with it. Don't you just love when you make something and then realize how versatile it is? I still feel that way about the Green Chile Taco Sauce - I think calling it a "taco sauce" was a bit of a misnomer, as the sauce can be used for much more than that.
Note: I had to buy the cilantro for this from the "regular" store. With the farmer's market season quickly coming to an end here in Mid-Missouri, the market last week was pretty short on vendors, including the one who normally has plenty of cilantro. So we bought some organic cilantro from the store that appears to have been grown in California. The COOL labels (country of origin labels) now required on most fresh produce in the US (and some other items) are not always the easiest things to comprehend.
A side note about the COOL labels: When Brett and I were at the "regular" grocery store the other day, we scoped out the first of the clementines we've seen for the year, to see if they were from California, and thus within our self-imposed winter eating local guidlines, and the package listed the USA and Canada as the country of origin. I doubt that clementines are grown in Canada, unless in a greenhouse, but because of the confusion, we decided to pass on the clementines until we could find some that were more clear about where they came from. Argh. Is it too much to ask to be able to know where our food comes from? It's hard to claim that this is a free country sometimes, especially when something so basic as where our food comes from is treated in such a secretive and "need to know" manner.
Anywho, rant over. On to the food!
The local booty legend (aka revealing my sources):
no asterisk = grocery store
+ = The Root Cellar
++ = The Peace Nook
* = farmer's market
** = CSA
*** = Container or Community Garden
**** = the non-profit buying club, Blue Planet or Purcell Mountain Farms
1/2 cup raw long grain brown rice, rinsed ****
1 cup water
pinch of salt for water
1/4 cup fresh cilantro, chopped finely
1 tbsp lime juice
more salt, to taste
Combine rice, water, and salt. Bring water to a boil.
Simmer on low for 40 minutes, or until all water is absorbed.
While rice is still warm stir in cilantro and lime. Taste. Add more salt if necessary.
2 cups of black beans, cooked ****
1 small red bell pepper, seeded and minced *
1/2 red onion, minced +
2 cloves of garlic, minced +
adobo seasoning (we use Goya brand with cumin)
Heat a few tablespoons of water in a small skillet.
Add the pepper, onion, and garlic and cook for 10-15 minutes or until veggies are soft. Drain any excess water.
In a small bowl, combine veggies, beans, and adobo seasoning to taste.
blue corn taco shells
2 medium tomatoes, chopped ***
simple guacamole (with a small chopped tomato stirred in for an extra treat) (garlic in guacamole = +; tomato = ***)
local salsa (though not necessary) *
Layer rice and bean mixture in warmed taco shells. Serve with fresh tomatoes and guacamole.
We ate these while we watched the New York Giants and Philadelphia Eagles game on Sunday Night Football. Wahoo and WAHOO. Sadly it looks like we got whipped in our fantasy football game this weekend.
'Til next time!