Cafe Rio Lime Cilantro Rice

2 Tablespoons Butter
Pepper to taste
1 1/4 cups rice
Juice and zest from 2 small limes
2 1/4 cups chicken broth
2 Tablespoons cilantro
3/4 teaspoons salt
1/4 teaspoons cumin

In a skillet melt butter with rice. Add liquid and other ingredients. Bring to a boil, reduce heat,  cover and cook for 20 minutes or until rice is done.

Cafe Rio Creamy Tomatillo Dressing

1 packet buttermilk ranch dressing
1 cup Mayo
1 cup buttermilk
1 bunch cilantro
2 tomatillos, husked
1 jalapeño, take the rib and seeds out
Garlic powder, a few shakes
Juice from one lime

Blend mayo, buttermilk, dressing mix and garlic in a blender until blended and smooth. Dice up cilantro, tomatillos, and jalapeño and put into blender. Juice the lime and put juice in blender. Blend all ingredients until smooth and creamy. Chill for at least 30 minutes before serving.

Shared By: Natalie

Cilantro-Lime Vinaigrette Dressing

3 Tbsp vegetable oil

3 Tbsp olive oil
1/4 c. fresh chopped cilantro
2 Tbsp lime juice
2 cloves minced garlic
1 tsp sugar
1 Tbsp vinegar
1 small jalapeño, seeded & diced
Combine in blender or food processor.

Cafe Rio Pulled Pork

10 Minutes to Prepare

Ingredients:
31/2-4 lb pork roast
2 Tb brown sugar
1 tsp red cayenne pepper
2 tsp cumin
1 tsp salt
1 can coke
1 cup chicken broth
2 cloves garlic, minced
4 small onions, chopped
1 cup brown sugar

Directions:

Night before: Mix together brown sugar, cayenne, cumin, and salt. Rub on roast. Put in crock pot on LOW all night.

Next morning: Add coke, chicken broth, garlic and onions. Keep on LOW until ready to serve. About 1 hour before serving, shred roast and add 1 cup brown sugar. Use in salads, tacos, or burritos.

Serves 12