Cafe Rio Copy-Cat Recipes

Sweet Pork

Ingredients:

• 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

Method:

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

Ingredients:

• 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

Method:

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

Ingredients:

• 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

Method:

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.