Friday, April 5, 2013

Cafe Rio Burritos and Salad

Sweet Pulled Pork
1 3-5 lb. boneless pork loin roast          1 cup brown sugar
1 cup salsa
Place pork on the bottom of greased slow cooker (if you have crock pot liners, this would be a good time to use them) and pour the brown sugar and salsa over.  Cover and cook on low heat for 8-10 hours.  Shred pork with a fork before serving.

Cilantro-Lime Rice
1 cup uncokked white rice                   ¼ cup water
1 medium chopped onion                      1 tsp. butter
2 T. freshly squeezed lime juice            2 cloves garlic, minced
2 tsp. granulated sugar                     1 tsp. grated lime zest
3 T. fresh chopped cilantro                 1 (15 oz.) can chicken broth
In a saucepan, combine rice, onion butter, garlic, lime zest, chicken broth, and water.  Bring to a boil, then turn to low heat.  Cover and cook 15-20 minutes, or until rice is tender.  Remove from heat and fluff with fork.  In a small bowl, combine lime juice, sugar, and cilantro.  Pour over hot cooked rice.

Creamy Tomatillos Salad Dressing
1 cup sour cream                             1/3 cup salsa
1 envelope Ranch Salad Dressing            ¼ cup fresh chopped cilantro
½ envelope Fiesta Ranch Salad Dressing    1 clove garlic, minced
Juice from 2 limes, freshly squeezed
Combine all ingredients in a blender and blend until smooth.  Store in refrigerator.
The Fiesta Ranch is hard to find, so I sometimes only use regular Ranch, and it works just fine.

(Stacy just uses Ranch Dressing for this part and it is delicious.  She doesn't think it is worth the trouble of making this dressing and it makes a LOT and doesn't store well!) 

Black Beans
1 clove garlic, minced                        1/3 cup salsa
1 tsp. ground cumin                          ½ tsp. salt 
2 T. olive oil                                  2 T. fresh chopped cilantro
1 (15 oz.) can black beans, rinsed
   and drained
Cook garlic and cumin in olive oil over medium heat until you can smell it.  Add beans, salsa, and salt.  Continually stir until heated through.  Just before serving, stir in cilantro.

Now pile the rice, pork, and beans on a large tortilla, smother with Creamy Tomatillos Salad Dressing,  wrap it up, and enjoy!

As an added bonus, I heard about the Café Rio Salad and found this on the internet:

Café Rio Salad
There are 3 parts to the salad:  the rice, the pork, and the dressing, all on a bed of salad greens.  Add tomatoes and avocados if desired.  My family loves the beans so much we also load those on top too! 



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