Cilantro Dressing
1 pkg. Hidden Valley Ranch Dressing (dry mix)
1 cup buttermilk
1/2- 1/3 bunch of cilantro, chopped
1/2 – 1 small jalapeno (remove seeds)
1 cup mayo
2-3 tsp. lime juice
1-2 tomatillos (remove outer papery skin)
1 garlic clove
Blend all ingredients in blender!
Cafe Rio Chicken
1-8 oz bottle Zesty Italian Dressing
1 tbsp chili powder
1 tbsp cumin
3 cloves minced garlic
5 lbs chicken breasts
Cook together in a crock-pot for 4 hours shred meat
Cafe Rio Pork
5-6 lbs pork roast
1 tbsp cumin
1-cup brown sugar
12 oz bottle La Victoria Taco Sauce
20 oz bottle Coke
Cook the roast for 12 hours in crock-pot with water added ½ way up the roast.
After 12 hours drain the water off and add the remaining ingredients; continue
cooking 4 hours; shred the meat and cook another 2 hours.
Green Chile Rice
1 cup rice
2 cups chicken broth
4 oz. green chiles
1 sm. onion, diced
1/3 cup fresh cilantro
1 tsp. oregano
1/2 tsp. salt
1-2 tsp. cumin
3 green onions.
Mix together and pour into greased 9 x 13 pan. Bake in the oven for 1 hour or until rice is done at 350. (I wonder if you could try this in the rice cooker. Hmmm, I think we will celebrate The Office season premier tomorrow night with some Cafe Rio salad experimenting).
2 comments:
The chicken, green chile rice and dressing are phenominal! My little brother asked if I would make Cafe Rio for Thanksgiving dinner.
Another note about portions:
These recipes are not compatible as far as number of servings. When I cook it for my family of 5 plus 3-4 guests, I make:
1/2 recipe of chicken
1x dressing recipe
3x rice recipe
Hope that helps anyone whipping this up. Also...the rice works better in the oven, don't know why it just does, but it does work in the rice cooker in a pinch!
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