Wednesday, February 18, 2009

Cafe Rio Copy-Cat Recipes

Sweet Pork
  • 1 (3-5 lb.) sirloin or boneless pork loin roast
  • 1 cup medium or hot salsa (don't use mild--not enough flavor)
  • 1 cup packed brown sugar

Place ingredients in a greased 3 ½ - 5 quart slow cooker. Cover and cook on low heat 8-10 hours. Shred pork with a fork or potato masher before serving. Use meat in salads, burritos, or tacos.

Cilantro-Lime Rice
  • 1 cup uncooked converted white rice
  • 1 teaspoon butter
  • 2 cloves garlic, minced
  • 1 teaspoon grated lime peel (zest)
  • 1 can (15 ounces) chicken broth
  • ¼ cup water
  • 2 Tablespoons freshly squeezed lime juice
  • 2 teaspoons sugar
  • 3 Tablespoons freshly chopped cilantro

In a saucepan combine rice, butter, garlic, lime zest, chicken broth and water. Bring to a boil. Cover and cook 15-20 minutes, or until rice is tender. Remove from heat. In a small bowl, combine lime juice, sugar, and cilantro. Pour over hot cooked rice. Serve warm.

Creamy Tomatillo Salad Dressing
  • 1 cup sour cream
  • 1 envelope Ranch Salad Dressing
  • ½ envelope Fiesta Ranch Salad Dressing
  • 6 tomatillos, husked and cut in half
  • 1 clove garlic, minced
  • Juice from 2 freshly squeezed limes
  • ¼ cup freshly chopped cilantro

Combine all ingredients in a blender. Blend until smooth. Pour over pork and rice in a salad, or use as a dip for tortilla chips. Store in refrigerator up to 1 week.


Sara said...

Yeah, yeah, yeah!!! Cafe Rio is one of my favorite places to eat when I'm in Utah! I'm making this tomorrow for sure! Thanks for sharing this recipe!!!

MarcyG. said...

Yummmmmm. We love Cafe Rio so I'm definitely trying these recipes.

Ruthie Girl said...

I am so excited. Thanks!