Wednesday, December 12, 2007

Cafe Rio

These are our standards for Cafe Rio Dressing and Cafe Rio Chicken. For the rice and sweet pork recipe check here.

Café Rio Dressing
1 buttermilk ranch dressing packet (make as per recipe)
½ bunch of cilantro
1 clove garlic
Juice of 1 lime
1 jalapeño (Use the seeds too if you like it spicy. You could substitute a few drops of green tobasco for the jalapeno.)

Use a food processor to blend all the ingredients well. Refrigerate.

Cafe Rio Chicken

1 small bottle Kraft Zesty Italian Dressing
1 T chili powder
1 T cumin
3 cloves garlic—minced
5 lbs chicken breast

Cook all together in a crock pot for 4 hours, shred meat and cook 1 additional hour.


Brandon and Brittany said...

We just made cafe rio salads last night for dinner. We used the dressing, chicken, and rice recipes and then followed Alyssa's instructions. SO YUMMY! and way easy. I just threw all of the ingredients for the dressing (and then the rice) in my blender. The rice is a little bit tricky to get it to cook easily and completely without sticking to the bottom of the pan (probably because I am rice illiterate.) I'm going to keep trying and see if I can work it out. Way yummy though!

Traci said...

The chicken was fantastic! BUT the rice burned. So I would love to know any tricks you figure out! Do you think it would cook better in a rice cooker?

Brandon and Brittany said...

Okay, I found out deal with the rice. The recipe was written for minute rice. If you are using regular rice, do 4 cups water, 2 cups rice with the remainder of the ingredients and directions being the same. It worked last time we did it.
Also, little trick with rice I learned. After the water boils, turn it down as low as you can, put a lid on it, and walk away. Only check on it once to stir it if you have to. Otherwise, leave it alone. Didn't know that, and it made a world of difference.