Saturday, July 7, 2012

Cafe Rio Recipes

Cafe Rio Pork 
3-4 lb Pork Roast
1 C salsa
1 C brown sugar
Place this in a Crockpot on low for 8 hours or high 5 hours. 

Cilantro Lime Dressing1 pkg hidden valley ranch mix
2 Tbsp salsa verde (green salsa)
1/8 tsp tabasco
1/2 bunch cilantro (including stems)
2 medium cloves garlic
3/4 C mayo
3/4 C sour cream
juice of 1 lime

Mix ingredients in blender
add grated lime peel
Make ahead and chill several hours then thin with buttermilk.  (I've never done didn't seem to thick to me.) 

And i found this recipe on line... i've never tired them but they sound the closest to the actual thing for the rice...

Cafe Rio Rice

  • 1 c. uncooked rice (long-grain, white rice)
  • 1 tsp. butter or margarine
  • 2 cloves garlic, minced
  • 1 tsp. freshly squeezed lime juice
  • 1 can (15 oz) chicken broth
  • 1 cup water
  • 1 Tbsp. freshly squeezed lime juice
  • 2 tsp. sugar
  • 3 tablespoons fresh chopped cilantro
  • In a saucepan combine rice, butter, garlic, 1 tsp. lime, chicken broth and water. Bring to a boil. Cover and cook on low 15-20 minutes, until rice is tender. Remove from heat. In a small bowl combine lime juice, sugar and cilantro. Pour over hot cooked rice and mix in as you fluff the rice.
Black Beans Recipe
  • 2 Tbsp. olive oil
  • 2 cloves garlic, minced
  • 1 tsp. ground cumin
  • 1 can black beans, rinsed and drained
  • 1 1/3 c. tomato juice
  • 1/2 tsp. salt
  • 2 Tbsp. fresh chopped cilantro

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

No comments:

Post a Comment