Lime Rice

from Joleen's kitchen

1 cup uncooked white rice (I use basmati)
1 t. butter or margarine
2 cloves garlic, minced
1 t. grated lime peel (zest)
1 can (15 oz.) chicken broth
¼ cup water
2 T. freshly squeezed lime juice
2 t. sugar
3 T. fresh chopped cilantro (I use less)



In a saucepan combine rice, butter or margarine, garlic, lime peel, chicken broth and water.  Bring to a boil.  Cover and cook 15-20 minutes until rice is tender. 

Remove from heat.  In a small bowl combine lime juice, sugar and cilantro.  Pour over hot cooked rice.

Pico De Gallo

from  Joleen's kitchen

6 lbs. tomatoes, diced
1 T. salt
1 yellow onion, diced
2 oz. fresh lime juice (abt. 3 limes)
2 oz. chopped green onions
2 t. granulated garlic
2 oz. chopped cilantro
2 oz. vegetable oil
2 oz. serrano or jalapeno peppers, chopped (add more or less for hotness)

Gently fold together.  Don’t over mix as it will bruise the tomatoes.  Add more salt if needed.

Creamy Lime Cilantro Dressing

from Joleen's kitchen

1 1/3 cup sour cream
¾ cup mayonnaise
½ bunch cilantro, chopped (I use less)
1 pkg. Hidden Valley Buttermilk Ranch dressing (powder)
4 Tbsp. salsa verde (green salsa)
2 cloves garlic, minced
1/8 tsp. Tabasco (opt.)
Juice of 1 lime

Blend well in blender and refrigerate – it will thicken more in the refrigerator.

Tomatillo Dressing

from Joleen's kitchen

1 C. buttermilk
1 C. mayonnaise
1 pkg. Buttermilk Ranch dressing mix
2 tomatillos
2 jalapenos
½ bunch cilantro
Juice from ½ fresh lime
1 clove garlic

Puree all ingredients in blender.

Shredded Pork or Chicken

from Joleen's kitchen

3 lbs. pork roast or 3 lbs. boneless skinless chicken
2 garlic cloves minced
1 T. cumin
1 T. dried oregano (use less)
2 T. chili powder
1 T. salt
4 oz. can chopped green chilies
1 can diced Italian style tomatoes
1/3  – ½ cup sugar

Put roast in bottom of crock pot with all ingredients.  Add water by rinsing out cans and dumping in.  Cook meat on low in crock pot for 8 hours, then shred the meat and cook 1 hour more on low.

Serve in warmed flour tortilla with Spanish rice and black beans.  Top with shredded lettuce, corn tortilla strips, salsa, guacamole, tomatillo dressing and fresh lime.