Serves: 4
Total Calories: 205

Minute rice (use box guide for 4 servings)
1 bunch fresh cilantro, roughly chopped
jalapeño pepper (to taste)
4 packets Weber® Chipotle Marinade Mix
4 large flour tortillas
3 limes, juiced
2 tablespoons olive oil
12"x12" piece of foil

AT HOME:
1. Mix marinade according to package directions; marinate steak overnight in refrigerator or in 1 gallon freezer bag and freeze for the trip.

2. Dice jalapeños and garlic; chop cilantro; place into separate Ziploc bags.

AT CAMP:
1. To hot pan with olive oil, add steak and cook to desired doneness; wrap in foil to retain heat.

2. Wipe out pot; add olive oil, garlic and jalapeños; bring to sizzle.

3. Add water (amount per box instructions), 1/2 of cilantro and the lime juice; bring to boil.

4. Add minute rice; turn off heat and cover 5-7 minutes.

5. Serve on tortillas or in bowls; garnish with remaining cilantro.

Equipment:

Camp Stove

One boiler pot

Fun Fact: If you have ended the day with a pair of wet socks, sleep with them around your midsection. I know it sounds terrible, but your body heat during the night, coupled with the warmth of your sleeping bag, will dry them by morning.

Nutritional Facts:

Serves: 4
Total Calories: 205
Calories from Fat: 85

More Recipes from the In The Wild Chef Cookbook:
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Buckaroo Casserole
Buffalo Chicken Wraps
Camp Onion Rings
Camp Tiramisu
Carne Asada with Sherrie’s Cilantro Lime Rice
Curried Salmon Pilaf
Ginger Lemon Chicken
Grand Canyon Coleslaw
Grilled Onion Blossom
Grilled Pepper Provolone Flatbread Pizza
Mel’s Bow Tie Pasta
Pancake Toast
Pizza Biscuits
Ramen Pot Pie
Sassy’s Sweet and Sour Chicken
Sausage Ragu Penne Pasta
Slader Double Cheese Taters
Spaghetti Olio (Aglio E Olio)
Split Pea & Bacon Soup
Tanner’s Spam Fried Rice
Tuna Melt Wraps
Tuscan Stew (Sausage Zuppa)
Vegetarian Chipotle Chili
Wild Jalapeño Mushroom Salmon with Rice