Costa Vida Chicken

1 (16 oz.) bottle Kraft Zesty Italian Dressing

1 Tbsp. chili powder

1 Tbsp. cumin

3 cloves garlic, minced

5 skinless, boneless chicken breast

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

Cafe Rio Black Beans

From Morgan...

2 Tbsp. olive oil

2 cloves garlic, minced

1 tsp. ground cumin

1 can black beans, rinsed and drained

1 1/3 cup tomato juice

1 1/2 tsp. salt

2 Tbsp. fresh chopped cilantro

Combine all ingredients in a sauce pan. Bring to a boil turn the heat down and simmer 10 minutes.

Cafe Rio Tomatillo Dressing

From Angie...

3 Tomatillos (peel husk and wash) quarter

Mix in food processor or blender. Then add:

1/2 lime juice

1/2 cup buttermilk

1/2 cup mayo

1/2 cup sour cream

1 pkg dry buttermilk ranch

1 cup cilantro

6 stalks green onion

2 cloves garlic

3 tsp. sugar

5 slices (wagon wheels) jalapeños (2-3 pieces with seeds)

Blend until smooth. Refrigerate for 1 hour.

Creamy Tomatillo Dressing

From Morgan...

1 packet Traditional Hidden Valley Ranch mix (not buttermilk)

1 cup mayonnaise

1 cup buttermilk

2 tomatillos, remove husk, diced

1/2 bunch of fresh cilantro

1 clove garlic

Juice of 1 lime

1 jalapeño (can use jalapeño slices from a jar)

Mix all ingredients together in the blender. Serve over Cafe Rio Pork salad.

Cafe Rio Rice

From Angie...

1 cup rice

2 cups chicken broth

1 tbsp. lime juice

1 tbsp. garlic powder

1 tbsp. dried onion

Pinch of salt

Bring to a boil, cover and cook 15-20 minutes, or until rice is tender. Remove from heat and add:

1 cup chopped cilantro

1 tbsp. lime juice

1 small can green enchilada sauce

Stir and Serve.

Cilantro Lime Rice

From Morgan...

1 cup 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

2 Tbsp. 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.

Cafe Rio Pork (Yummy)

From Angie...

3 lb. Pork (Butt Roast)

1 cup Dark Brown Sugar

1 tsp. ginger

1/2 cup worcestershire sauce

1 tsp. dried oregano

1 tsp. salt

1 tsp. chili powder

1 tsp. garlic powder

2 Tbsp. dried onion

Cook on low 8 hrs. 1 hour before serving shred the meat, drain liquid from crock pot, and put meat back in. Add:

1 Lg can red enchilada sauce

1 cup brown sugar

Cook 1 more hour, then serve over romaine lettuce as a salad or in a taco shell as a burrito.