Cafe Rio Rice, Salad Dressing and Chicken

Here are the rest of the recipes that go with the black beans I posted a little while ago.

CILANTRO-LIME RICE
1 cup uncooked rice
1 teaspoon butter or margarine
2 cloves garlic, minced
1 teaspoon lime zest
1 can (15 oz) chicken broth and enough water to make 2 cups
2 tablespoons freshly squeezed lime juice
2 teaspoons granulated sugar
3 tablespoons fresh chopped cilantro

In a saucepan combine rice, butter, garlic, lime peel, chicken broth and water. Bring to a boil. Cover and cook 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.

CAFE RIO DRESSING
1 buttermilk ranch dressing packet (make as per recipe)
2 tomatillos (tomato like vegetable with a husk around them)
½ bunch of cilantro
1 clove garlic
Juice of 1 lime
1 jalapeño (Use the seeds too if you like it spicy. You could substitute a few drops of green Tabasco for the jalapeno.)

Use a food processor or blender to blend all the ingredients well. Refrigerate.
(This makes a lot of salad dressing, but it keeps pretty well and I like it on just regular salads, too)

CAFE RIO CHICKEN
1 small bottle Kraft Zesty Italian Dressing
1 T chili powder
1 T cumin
3 cloves garlic—minced
5 lbs chicken breast


Cook all together in a crock pot for 4 hours, shred meat and cook 1 additional hour.
(I just cook a few chicken breasts at a time in a frying pan with just a little Italian dressing and seasonings. It works just fine.)

I also buy uncooked TortillaLand tortillas. They are the best. So I cook one of those and add the rice, beans, chicken, lettuce, maybe some guacamole and the salad dressing. It is heaven. But only if you like Cafe Rio and cilantro. It's a great little meal and really not that hard to make.