Carne Asada with Sherrie’s Cilantro Lime Rice

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


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.

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.


  • 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

    This Carne Asada with Sherrie’s Cilantro Lime Rice recipe is from the In The Wild Chef Cookbook. Download this Cookbook today.

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