Cilantro Chicken Tacos

I have noticed lately that almost all of my grocery lists contain cilantro. If I could keep a plant alive, I'd grow it myself. That's why I like the "dormant" orchid Norris bought me. I can say it's still alive because it's "dormant". I don't actually know whether it is still alive...

I made these ahead of time and froze them, then served over garlic rice, so I guess I lie when I say they're tacos. I mixed the chicken and pesto in with garlic rice and topped it with jalapenos and salsa. This dish was amazing. I'm sure they'd be amazing tacos, too. Thanks to Joelen for a great make ahead recipe.

I followed her instructions, so you can check out the recipe at  What's Cookin' Chicago!

Garlic Rice

I'm finally back (for a post, anyway) and I'm posting such a no-brainer that I probably should just keep it in my head! I just started at a new school and am coaching tennis, so this past month has been pretty wild. I absolutely love my new school and have lots of great kids. Tennis is far more fun than I imagined it to be, too! Great way to meet more kids from the school, also. Love those connections that come with working with kids outside of the classroom. Speaking of the classroom, my classes are really great and they are totally on board with the ProStart program, since this is the first year to have it there. They are excited and engaged (for the most part....working for 100%!) and doing a great job. They're learning big and small lessons and learning to work with people they don't want to work with. One thing I really love about teaching culinary classes is that so many students who don't have success in a traditional paper/pencil (or ebook, whatever) classroom find success in my kitchens. They learn math, how to follow instructions, and how to get along with other people. They listen and watch closely so they can see what happens when you don't follow instructions or don't get your math right (rather than get the problem wrong, you can see the reaction....a recipe that doesn't turn out quite right!). Definitely not knocking the math teachers, because they taught them the foundation to it, but it's so fun to see math, science, and reading "come alive".
Anyway, this was supposed to be about rice. We are using this rice in class to serve under our beef kebabs with maple coriander ketchup. Yum!!

Garlic Rice

2 tbsp butter
2 cloves garlic
1 cup brown or white long grain rice
2 cups chicken stock
salt and pepper, to taste

Heat butter over medium heat in small saucepan. Saute garlic until lightly browned, then add rice and stir until it absorbs the butter. Stir in the stock, bring to a boil, reduce heat to simmer, cover, and simmer for about 30 minutes, or until all the liquid is absorbed. Adjust seasonings to taste.