Cafe Rio Recipes

Cafe Rio Chicken

1 small bottle Kraft Zesty Italian

1 Tbsp chili powder

1 Tbsp cumin

3 garlic cloves, minced

5 lbs. chicken breast

put all ingredients in crockpot. Cook on low 4 hours. Shred chicken. Cook additional hour.

Cafe Rio Pork

1 jar Pace Picante Sauce - mild
1 cup brown sugar
1 cup Dr. Pepper or Coke
2 lbs pork sirloin roast
put all ingredients in a crock pot. cook on low 8-10 hours. shred before serving.


Cafe Rio Rice

2 Tbsp butter

1 yellow onion, or 12 green onions, chopped

6 large garlic cloves, minced

8 chicken bouillon cubes

12 + sprigs cilantro, chopped

2 tsp cumin

2 Tbsp. lime juice

1 tsp. lime zest

8 cups water

4 cups rice

add butter, onions, garlic, and bouillon in a 5 quart pot over med-high heat. cook 5-6 minutes, or until onions are translucent and garlic is fragrant. add cilantro, cumin, lime juice, and zest. stir.

Add water. Heat to boiling. Add rice and stir. Cover, turn heat to low, and let cook 20 minutes or until all water is absorbed. Do NOT remove lid.

Cafe Rio Beans

1 can black beans, rinsed and drained

1 1/3 cup tomato juice

2 cloves garlic, minced

1 teaspoon ground cumin

2 tablespoons olive oil

1 1/2 teaspoon salt

2 tablespoons fresh chopped cilantro

In a nonstick skillet, cook garlic and cumin in olive oil over medium heat until it becomes fragrant. Add beans, tomato juice, and salt. Continually stir until heated through. Just before serving stir in the cilantro.

Cafe Rio Tomatillo Dressing

1 cup mayo

1 cup cilantro (no stems)

1/4 tsp. crushed cayenne pepper

1 pkg. of Hidden Valley Ranch Buttermilk Recipe

1/2 cup buttermilk

2 cloves garlic

3 tomatillos, roasted, peeled, and quartered

pepper to taste

place all ingredients in blender and blend until mixed thoroughly

Pico De Gallo

1 lb tomatoes, seeded and chopped

1 cup cilantro, chopped

1 small onion, chopped

1 jalapeño, seeded, and minced

kosher salt, to taste

lime juice, to taste

combine all ingredients.

Green Enchilada sauce (Thanks to favfamilyrecipes.com for this recipe.)
1 small can diced green chilies
1 7 oz. can Salsa Verde
1/2 c. chicken broth
2 tsp. sugar
1 tsp. salt
Combine all ingredients in small sauce pan. Bring to a boil, then reduce heat and let simmer for at least 20 minutes. Serve warm. You can also refrigerate it overnight after simmering if you are making it in advance  just reheat in the small saucepan before serving.