
CAFE RIO CHICKEN
1 - 16oz bottle Italian dressing
1 T. chili powder (Mexican)
1 T. cumin
2 tsp. chicken bouillon
3 cloves garlic - minced
5 lb. chicken breast
Place all in crock pot and cook for 4 hours, shred meat and cook 1 additional hour.
CILANTRO LIME RICE
In a saucepan, saute:
2 T. butter
1 onion, chopped
4 cloves garlic, minced
Saute until onion is soft and then add to a large pot along with the remaining ingredients below. Bring to a boil:
6 & 2/3 cups water
8 tsp. chicken bouillon
1/2 bunch cilantro, chopped
2 tsp. cumin
2 small cans diced green chilies
1 T. Lime juice
1/2 tsp. pepper
3 & 1/2 cups rice
Reduce heat to low, cover with lid and simmer for about 20 minutes.
BLACK BEANS
4 T. olive oil
4 cloves garlic, minced
2 tsp. cumin
2 cans black beans, rinsed and rained
2 & 2/3 cups tomato juice
4 T. chopped cilantro
In a nonstick skillet, cook garlic and cumin in olive oil over medium heat. Add beans and tomato juice. Continually stir until heated through. Just before serving stir in the cilantro.
CREAMY TOMATILLO SALAD DRESSING
1 cup sour cream
1 envelope Ranch salad dressing
1 envelope Fiesta Ranch salad dressing
6 tomatillos, husked an cut in half
1 clove garlic, minced
Juice from 2 limes, freshly squeezed
1 & 1/4 cup fresh chopped cilantro
Combine all ingredients in a blender (put the liquids in first) and blend until smooth. Store in refrigerator.
TO SERVE - layer in a deep dish/pie tin
Soft tortilla shell
Lettuce
Chicken
Rice
Black beans
Tomatoes / olives
Cheese
Tortilla chips/strips
Dressing
Chopped cilantro
Squeeze lime juice