|A bevy of veggies|
I even chopped up some veggies to have with hummus as a snack for the ride home. Of course I had to pack the beautifully different coloured peppers separately so the Boy would still eat the green peppers. Pack it all together and store in the fridge waiting to be added to the cooler.
Cilantro Lime Rice with Beans
For the rice:
- 1 small onion, chopped (I used 1/4 of a large white onion)
- 1 cup bell peppers, chopped (I like using a little bit of each colour, this one was green, orange, red)
- 1 (or two) jalapeno peppers
- Zest of 1 lime
- juice of 1 lime
- handful of cilantro, rinsed and chopped
- 1 tbsp olive oil (or butter, or canola oil, or whatever you want to use)
- 1 cup rice (of your choice)
- liquid as per rice directions (I use water but stock or broth would be tasty)
Saute the onion, bell pepper, and jalapeno until fragrant (NOTE: if you are using a long grain rice, don't over cook the veggies here. They will cook with in the liquid with the rice and you don't want mushy veggies! If you are using minute rice (because your lovely Hubby did the shopping and the giant box of minute rice was on sale and that is all yo have) then cook the veggies longer as minute rice only takes, well a few minutes to cook.
Add the rice to the veggies and stir it all up. Now add the water. Slap on a cover and allow to cook as per any rice package directions and let the rice cook.
Squeeze the lime juice and toss in the lime zest and stir it all in.
Add the chopped cilantro, stir again and enjoy....or spoon into your travel containers.
This rice is just plain yummy. A bit of heat, lots of lime, and a bit of cilantro...yummy!!!
The beans....now I like just plain old baked beans with this but this time I made some re fried bean type dish to go with it. These beans were darn tasty (and a bit spicy!) but as the rice was also spicy, I opted to have plain old baked beans with my rice and Hubby had the spicy beans.
Re friedish beans
- 1/2 small onion, diced fine
- 1/2 tsp cumin
- 3 or 4 chipotle peppers, chopped fine
- 1 can navy beans, rinsed and drained
- 1/4 to 1/2 cup water ( or stock)
- 1 tbsp oil
Saute the onion until soft and stir in the cumin and the chipotle peppers.
Add the rinsed and drained navy beans, stir it all together. Let the beans get heated through.
Grab a potato masher and start mashing the beans to your desired consistency.
Serve with the rice. (Or spoon into your travel container with the rice)
Once your containers are full (and everything in the container is piping hot) place the covers on, wrap in a towel and place in a bag. Add another towel if needed to help keep the food hot until eating time!
Note: When making this the night before, make sure you heat up the beans and rice hotter than you think, especially if you are wrapping this up to go. This way it will stay warm until you eat.
|Double up the towel and fold around the hot containers|
|Tuck a couple of drinks in the bag, some seeds, and you are ready!|
|Remember to wrap some cutlery in a napkin so you can eat!|
We ate our travel dinners at home, then got into the yard (and the glorious sunshine) to get some work done, the boy went to practice....sigh...
With the weather being nothing but rain and wind, (and the baseball schedule) it has been darn near impossible to tend to the lawn so it did look a little like this: