Café Rio Salad
Ingredients	Directions
Meat	Meat § Put all items in a crock pot and cook for 6 hours. § Then pull meat apart with a fork and cook for 2 more hours. § (Cook for a total of 8 hours.) Rice § In a saucepan combine rice, butter, garlic, 1 tsp lime, water, chicken bouillon, and salt. § Bring to a boil. § Cover and cook on low 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 and mix in as you fluff the rice.
§ 1 Pork Loin Roast (you can use chicken)
§ 2 C or 1 Small Jar Pace Picante Sauce
§ 1 C Brown Sugar
Cilantro-Lime Rice
§ 1 C uncooked rice
§ 1 tsp butter or margarine
§ 1 clove garlic, minced
§ 1 tsp freshly squeezed lime juice
§ 2 C water
§ 2 tsp chicken bouillon
§ ½ tsp salt, or more to taste
§ 1 T lime juice
§ 2 tsp sugar
§ 3 T freshly chopped cilantro
Black Beans	Beans § 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.
§ 2 T olive oil
§ 2 cloves garlic, minced
§ 1 tsp ground cumin
§ 1 can black beans, rinsed and drained
§ 1 1/3 C tomato juice
§ 1 tsp salt, or more to taste
§ 2 T freshly chopped cilantro
Tomatillo Dressing	Dressing § Mix all ingredients in a blender or food processor. Tip: Arrange salad in the following order: § Warm flour tortilla § Cheddar cheese § Pork § Beans & Rice § Salad greens (romaine) § Pico de gallo, guacamole, sour cream § Dressing § Tortilla strips & cilantro sprigs
§ 1 C mayonnaise
§ ½ C buttermilk (you can mix ½ cup of milk with 2 teaspoons lemon juice or vinegar instead)
§ 1 package dry Hidden Valley Ranch Dressing
§ 1-2 cloves garlic (depending on how much garlic you like)
§ 1 C cilantro
§ 3 tomatillos (unwrapped and quartered)