CAFE RIO RECIPES

CAFÉ RIO CHICKEN SALAD

I included the chicken and pork...you can use either one for the salad!

LIME RICE:
1 cup dry rice cooked in 2 cups Swanson’s 100% fat free Chicken Broth
1 minced garlic clove
1 tsp. finely grated lime zest
2 tbsp. lime juice
½ tsp. kosher salt
Combine all ingredients and cook in Rice cooker.
2 tbsp. minced cilantro (optional, add after cooking)
(yields 8 (1/4 cup) servings)

Cafe Rio CHICKEN:
4 chicken breasts
1 yellow onion, sliced
2 cans diced green chilies
1 can (small) green enchilada sauce
1 tsp. cumin
Kosher salt to taste
Combine in slow cooker and cook on low 10-12 hours (meat will shred itself from the moisture)
(yields 8 (1/2 cup) servings)

BLACK BEANS:
2 15.5 OZ. cans Great Value black beans
1 tomato chopped
½ onion, chopped
½ bell pepper, chopped
1 clove garlic minced
½ tsp. kosher salt
Combine and bring to a boil, reduce heat and simmer 20 minutes
(yields 8 (1/2 cup) servings)

LETTUCE:
16 cups, chopped (or shredded)

Cafe Rio Sweet Pork Salad-
3-4 lbs pork roast (can substitute chicken) -
1 cup brown sugar-
3 cups salsa
*Mix ingredients in a crock pot and let cook for 10 hours on low.
Dressing:-
1 packet of buttermilk ranch dressing-
1 cup sour cream-
1 cup mayonnaise-
1/2 cup buttermilk-
Cilantro (1-2 bunches to taste)-
1/2 cup salsa verde (green salsa) (I added about 1 cup- even with the recipe cut in half)- Jalepeno pepper (I only use about 1/4 of the pepper. It justdepends on how hot you want it) -
2 medium cloves of garlic
*Put all ingredients in a blender and blend for a few minutes stirring occasionally. My note: I halfed this recipe because it looked like a ton and we still had a ton!

Trimmings for the Salad:- Tortillas- Black/Pinto beans- Guacamole- salsa- Rice (I use spanish rice, or a lime rice)- Cheese- Sour cream- Tortilla strips (i use crumbled chips)Assemble as you like!

To assemble- I heat a tortilla with cheese in a skillet on the stove. Then move to a bowl or plate. Add rice, pork, black beans, lettuce, tortilla strips, sour cream and guacamole, and to make it all the more authentic I add a little lime wedge. Tasty!

Caution: This recipe makes A TON, so make sure you're either really hungry or you invite all of your closest friends.

TO SERVE:
Layer 2 cups lettuce, ¼ cup rice, ½ cup Chicken, ½ cup beans, and 2 tbsp. Pico de Gallo. Top with 2-3 tbsp. of dressing and enjoy!