Salsa-Rice Burritos

1.5 c salsa
1.5 tsp chili powder
1 c uncooked instant rice
1 can (15 oz) black beans, rinsed and drained
1 can (11 ounces) mexicorn
1.5 c shredded cheddar cheese
Tortillas as desired



Heat 1.5 cups salsa and the chili powder to boiling in 10 inch skillet. Stir in rice; remove from heat. cover and let stand 5 minutes. Stir in beans, corn and cheese.
Serve in tortillas (yummy costco tortillas if you are lucky!)

Corn Salsa

This recipe is so popular that I doubled it two times ago when I served it, and it was gone. The last time I served it I tripled the recipe and it was all gone. Enjoy!

Ingredients:

1 can mexicorn

1 medium avocado, pitted, peeled and chopped

2 tablespoons finely chopped onions

2 tablespoons chopped fresh cilantro

1 tablespoon lime juice

1 teaspoon honey

taco seasoning to taste

Directions:

Isn't it self-explanatory? Mix together and add taco seasoning to your liking. You can make this ahead of time, but just wait to avocado to avoid browning (which is yucky).

Pork Barbacoa (Cafe Rio style)

I've seen this on a couple of blogs before and I cannot wait to try it. Pork Barbacoa is my favorite thing at the Rio!!!

Ingredients

• 2 tsp. crushed garlic
• 3 tsp. cumin
• 2 Tbsp. Molasses
• 2 cans tomato sauce
• 1 Cup brown sugar
• 2 cups Pepsi or Coke
  
• ½ tsp. salt
  

Mix ingredients together, place roast in crockpot. Pour 1/3 to ½ of the sauce over roast and cook on low until tender. Discard sauce when done and shred the meat. Return shredded pork to the crockpot and pour remaining sauce over pork. Stir & cook on low for 1-2 hours. To make burrito place pork, cheese, rice, and beans in a tortilla. (Costco has great uncooked tortillas) Top with creamy tomatillo dressing.

Creamy Tomatillo Dressing (Café Rio)
Ingredients

• 3 fresh tomatillios
  
• ½ cup light mayo
• ½ Cup buttermilk
  
• 1 ½ cups sour cream
• 1 Cup fresh cilantro
  
• garlic cloves crushed
• ¼ tsp Crushed cayenne pepper
  
• fresh lime juice ½ to 1 lime
• 1 tsp. cumin Green Tabasco to taste
• 1 ½ tsp. sugar Salt to taste
  

Combine all ingredients in a blender puree. Refrigerate for at least 1 hour.

from:

http://passtherecipebox.blogspot.com/2008/05/pork-barbaccoa-cafe-rio-style.html

Sweet Salsa Chicken with Sour Cream Salsa and Lime Cilantro Rice

This meal is a hit every time. We love to serve it on the Tortilla Land freshly cooked tortillas! Yummy :)

Sweet Salsa Chicken with Sour Cream Salsa and Lime Cilantro Rice

Sweet Salsa Chicken:
1 package Taco Seasoning
4 chicken breasts
2 Tbsp. oil
1 cup salsa
1/4 cup apricot jam
1/4 cup water
1 Tbsp. cilantro, chopped
1 Tbsp. lime juice
1 (15 oz.) can Black beans, drained and rinsed

Cut chicken breasts into bite size pieces. In large skillet, heat oil; add chicken and taco seasoning. Cook until juices run clear. Add salsa, apricot jam, water, cilantro and lime juice. Bring to boil. Stir in beans, reduce heat and simmer 20 minutes. Serve over rice.

Sour Cream Salsa:

This is the sauce to serve over the chicken and rice

1 cup sour cream
2 tsp lime zest
2 Tbsp. lime juice
1/3 cup Cilantro, chopped
4 plum tomatoes, seeded and chopped
1/2 tsp saltMix all ingredients together and serve over chicken and rice

Lime Cilantro Rice:

2-4 Tbsp butter
2 green onions peeled and minced
2 cups jasmine rice or long grain rice
grated zest of 2 limes
2 Tbsp fresh cilantro washed
4 cups hot chicken stock/broth
kosher salt and pepper to taste

Saute green onion in butter then add to all the other things in a 9x13 pan. Cover with foil. Cook at 400 degrees for 25-30 minutes or until all liquid is gone and rice is soft.

Pollo Asada

Pollo Asada

4 chicken breasts
1/2 tsp black pepper
1/4 cup lime juice (or lemon)
2 tsp. ground cumin
2 tsp white vinegar
1/4 cup olive oil
1/2 onion
1 tsp salt
2 garlic cloves
2 tsp dried red pepper flakes

Place all ingredients EXCEPT CHICKEN into a blender. Blend. Pour over chicken breasts. Marinate 2 - 24 hours. Grill - slice - serve with hot fresh tortillas, and fresh salsa.
http://passtherecipebox.blogspot.com/2008/05/pollo-asada.html

Chicken Tortilla Soup

Chicken Tortilla Soup
INGREDIENTS
2 skinless, boneless chicken breasts, cubed
1/2 teaspoon olive oil
1/2 teaspoon minced garlic
1/4 teaspoon ground cumin2 (14.5 ounce) cans chicken broth
1 cup frozen corn kernels
1 cup chopped onion
1/2 teaspoon chili powder
1 tablespoon lemon juice
1 cup chunky salsa
8 ounces corn tortilla chips
1/2 cup shredded Monterey Jack cheese (optional)
DIRECTIONS
In a large pot over medium heat, saute the chicken in the oil for 5 minutes. Add the garlic and cumin and mix well. Then add the broth, corn, onion, chili powder, lemon juice and salsa. Reduce heat to low and simmer for about 20 to 30 minutes.Break up some tortilla chips into individual bowls and pour soup over chips. Top with the Monterey Jack cheese and a little sour cream.

http://passtherecipebox.blogspot.com/2008/06/chicken-tortilla-soup.html