Cafe Rio Rice

1 1/4 C Rice
2 Tbsp Butter
2 1/4 C chicken broth
3/4 tsp salt
Juice of 1 large lime and lime zest
2 Tbsp cilantro
1/4 tsp cumin

Melt butter. Add chicken broth and boil. Add rice. Cover until cooked. Then add the lime, cilantro and cumin.

Cafe Rio dressing

1 1/3 C sour cream
3/4 C mayonnaise
1 bunch cilantro
1 pkg ranch dressing mix
4 Tbs salsa verde
2 cloves garlic
1/8 tsp Tabasco sauce
juice of one lime

Mix together in blender. Refrigerate before serving. (making this the day before lets the flavors soak in but it's not necessary if you don't have time.)

Cafe Rio Black Beans

2 cns black beans, rinsed and drained
1/2 C tomato juice
2 cloves garlic, minced
1 tsp ground cumin
2 T olive oil
1/2 tsp salt
2 T chopped cilantro

In a skillet, cook garlic and cumin in olive oil over med heat till you can smell it. Add beans, tom juice, and salt. Continually stir until heated through. Stir in cilatnro right before serving.

Cafe Rio Chicken

5 lbs chicken breast
1 small bottle kraft zesty italian dressing
1 T chili powder
1 T cumin
3 cloves garlic

Cook all together in crock pot for 6 hours. Shred and cook another hour.

Cafe Rio Pork

1 C salsa
1 C brown sugar
1 C Dr Pepper
Pork sirloin roast (about 2 lbs)

Mix salsa, sugar, & Dr Pepper together and pour 2/3 of mixture over pork. Cook in crock pot on low all day. About an hour before serving, shred pork in the crock pot, add the remaining mixture and let simmer till ready.