Cafe Rio’s Cilantro-Lime Dressing

Cafe Rio’s Cilantro-Lime Vinaigrette

Ingredients

• 2 tamatillos
• 1/2 bunch cilantro
• 2 cloves garlic
• 1 Tbsp. diced jalapeno canned --you can use less if you don't like it spicy at all. I like a little kick.
• Juice of 2 limes
• 1 Tbsp. sugar
• 1 c. balsamic vinaigrette salad dressing NOT balsamic VINEGAR... there is a difference. We used Kraft brand vinaigrette

Instructions

1. In a food processor or blender, combine tamatillos, cilantro, garlic, jalapeno, lime juice, and sugar. After it is all blended up well combine with balsamic vinaigrette in an airtight container and refrigerate for at least 2 hours (overnight is best).

Cafe Rio’s Cilantro Lime Rice and/or Black Beans

Our Version of Cafe Rio’s Cilantro Lime Rice and Black Beans

Servings: 4

Ingredients (with Amazon Links)

For the Rice:

• 1 c. rice uncooked, long-grain, white rice
• 1 tsp. butter
• 2 cloves garlic minced
• 1 tsp. lime juice freshly squeezed 
• 1 15 oz. can chicken broth
• 1 cup water
• 1 Tbsp. lime juice freshly squeezed 
• 2 tsp. sugar
• 3 Tbsp. cilantro fresh chopped 

For the Black Beans:

• 2 Tbsp. olive oil
• 2 cloves garlic minced
• 1 tsp. ground cumin
• 1 can black beans rinsed and drained
• 1 1/3 c. tomato juice
• 1/2 tsp. salt
• 2 Tbsp. cilantro fresh chopped 

Instructions

For the Rice:

1. In a saucepan combine rice, butter, garlic, 1 tsp. lime, chicken broth and water. Bring to a boil.
2. Cover and cook on low 15-20 minutes, until rice is tender.
3. Remove from heat. In a small bowl combine lime juice, sugar and cilantro.
4. Pour over hot cooked rice and mix in as you fluff the rice.

For the Black Beans:

1. In a nonstick skillet, cook garlic and cumin in olive oil over medium heat until you can smell it. Add beans, tomato juice, and salt. Continually stir until heated through. Just before serving stir in the cilantro.

Cafe Rio SWEET PORK

SWEET PORK BARBACOA

Inspired by Favorite Family Recipes

Author: Jillee

INGREDIENTS

• 2 pounds pork (I like to use the pork butt – my butcher concurs)
• 2 cans Coke (NOT diet)
• ½ c. brown sugar
• ½ tsp garlic salt
• ¼ c. water
• 1 can diced green chiles
• ¾ of a 14 oz can enchilada sauce
• 1 c. brown sugar

INSTRUCTIONS

1. Put the pork in a reclosable bag to marinate, pour in one of the cans of Coke and ½ c. brown sugar. Marinade for a few hours or overnight.
2. Drain marinade and put pork, ½ can of Coke, water, and garlic salt in crock pot on high for about 3-4 hours. Remove pork from crock pot, drain off liquid, shred pork.
3. Mix together (in a bowl or in the blender) other ½ can of Coke, can of chiles, enchilada sauce and brown sugar.
4. Put shredded pork back in the crock pot, cover with sauce, heat just until warmed through.