Monday, March 16, 2009


I think I once referred to this recipe and said I would post it. Well, I just typed it out for a friend so that day has come.

This is my most favorite dinner...I would eat in instead of going out to a restaurant (well, for sure if someone else made it...sometimes if I have to make it myself)! Maybe not the most simple meal in the world, but not complicated either and sooooo good. It is a compilation of recipes from various sources. The dressing recipe I got from Joanna at her Macey's class and the lime cilantro rice recipe I googled.

"Cafe Rio" Salads with Tomatillo Ranch Dressing

For cilantro lime rice:
1-2 Tb. butter
white rice
lime juice

Melt the butter in a pot and add your desired amount of white rice. Squeeze in the juice from 2 (or more depending on how much rice you are making) limes. Brown the rice in the butter and lime juice for a few minutes, then add twice as much water as your rice (i.e. 2 cups rice, add 4 cups water), bring to a boil, cover and simmer for 20 minutes or until rice is cooked and water is absorbed. Afterward, throw in a bunch of chopped up cilantro.

Summary: Cook white rice as usual, but begin by browning the dry rice in some butter and lime juice. Add cilantro after rice is fully cooked.

Cook some chicken breasts on the grill. Use your favorite citrus/garlic seasonings. Cut into strips.

Salad fixins:
Canned corn
Canned black beans (sometimes I heat them and throw in some salt, garlic and cumin)
Green leaf or Romaine lettuce
(whatever you want)

Tomatillo Ranch Dressing:
Dump all the following in a blender and blend:
3/4 c. buttermilk
1 (4 oz.) can green chiles
1/3 to 1/2 c. cilantro leaves (lightly packed)
1 small tomatillo
1/2 tsp. lime juice
dash cayenne pepper
1 c. mayonnaise
1 clove garlic
2 fresh jalapeno peppers, stemmed and seeds removed
1 tsp. salt
dash Tabasco sauce
1 package dry Hidden Valley Ranch salad dressing mix

I like to butter a tortilla and heat it in a skillet and then while it is still warm press it into a pasta bowl or some other shallow bowl. Then put warm rice on the bottom, beans, corn, lettuce, chicken strips, and top with the dressing.

I have reheated the leftover chicken in a red sauce and then combined it with the other leftovers to make burritos which are also tasty. I had a good recipe for the red sauce bookmarked on our other computer that died. I think it was basically just chicken broth and tomato sauce with spices. Actually after searching online for a second, I think it was this:
  • 2 tablespoons butter
  • 1 onion, chopped
  • 2 tablespoons flour
  • 1 cup chicken broth
  • 1 cup tomato sauce
  • 1/2 teaspoon garlic salt
  • 2 tablespoons chopped green chili peppers (don't usually add these)
  • as I recall you probably want to adjust the seasoning to your own taste (maybe salt, pepper, cumin)

In a skillet, beat butter and saute onion. Blend in flour. Gradually add in broth while stirring. Add tomato sauce, garlic salt, and chili. Cover and simmer 20 minutes.

I can't wait for grilling season so I can eat this again!
I also can't figure out why the directions above are in a different color and size. Oh well.


megan said...


M.M.M. said...

I got tired reading the directions.

Anonymous said...

I agree with Melissa. It sounds like way too much work although I can vouch for its tastiness. You and Mollie can fix it when you are home.