Café Rio Rice

3 c water
4 t chicken bouillon
4 t garlic –minced
½ bunch cilantro
1 can green chilies—or equivalent fresh
¾ t salt
1 T butter
½ onion
3 c rice (see note)

Blend cilantro, green chilies and onion together in food processor. Bring water to a boil and add all ingredients, simmer covered 30 minutes.

CAFE RIO PORK II

1 cup chipotle salsa or chipotle sauce
1 cup brown sugar (I actually only use ½ cup so it’s not so sweet, but it depends on how you like it)
3t cumin
2 t lime juice (optional)
Pork sirloin roast (about 3-4 lbs.)

Cook in crock pot on high for 3-4 hours or on low for 7-8 hours. Shred and serve. (You can drain the liquid or leave it in for the “slop” effect Debbie said her boys like.)

CAFE RIO DRESSING

2 cups mayonnaise
2 cups sour cream
10 sprigs of cilantro
3 tomatillos from can
2 green onions (washed and chopped)
2 cloves of garlic
1 jalapeno pepper (seeds and all)
juice of 1 lime
1 or 2 tsp. of salt (depends on how much salt you like)

Place all ingredients in the blender and blend until smooth. Dressing lasts for 2 weeks in refrigerator.

Cafe Rio Chicken

½ small bottle Kraft Zesty Italian Dressing
1 cup salsa
1 T chili powder
1 T cumin
Juice of 2-3 limes (4-5 teaspoons if you’re using the bottled stuff)
3 cloves garlic—minced (If you don’t feel like chopping garlic you can use the kind in the bottle. In marinades I don’t think it makes too much of a difference.)
5 lbs chicken breast (Trimmed)

Marinate the chicken in a ziplock bag or two, depending on how much chicken you use. I like to marinate it for at least 8 hours to let the chicken get good and soaked. Cook all together in a crock pot for 4 hours shred meat and cook 1 additional hour. Or grill on each side for 5-7 minutes, and then shred or cut into strips. (I would suggest grilling if you can, even in the snow! It just tastes so much better!)

Cafe Rio Pork

2 pork tenderloin
1 16 oz. bottle of Pace Salsa
1c. of brown sugar

Put in crock pot and cook all day. Serve on Tortillas, as a nacho topping or in Salad.