Cilantro Lime Rice

This rice is a perfect to serve with your Mexican dishes.  It's more sweet than spicy and it has a yummy fresh taste.

Cilantro Lime Rice

2 tablespoons butter

pepper to taste

1-1/4 cup white rice, uncooked

juice and zest from 1 large or 2 small limes

2-1/4 cups chicken broth

2 tablespoons finely chopped cilantro

3/4 teaspoon salt

1/4 teaspoon cumin

In a skillet melt butter with rice.  Add the chicken broth and the rest of the ingredients.  Bring to a boil, reduce heat, cover and cook for 20 minutes or until liquid is absorbed.

Mock Cafe Rio Shredded Chicken

Dear Cafe Rio,

It appears as though I have a slight obsession with you (okay, who am I kidding?- a HUGE obsession with you).  I would marry you if I could, but since I can't I'll just eat your food. 

Sincerely,

You Biggest Fan

My sister-in-law Corinne shared this recipe with me.  She knows about my addiction  love for all things Cafe Rio.  This recipe is ridiculously easy.  You can use this chicken to make enchiladas, burritos, tacos, salad, nachos, whatever tickles your taste buds.

The best part of this recipe, besides the amazing taste, is it cooks in the slow cooker.  I live for slow cooker meals during the summer.

Slow Cooker Meals = 

1. A cool house because the oven didn't heat it up

2. Dinner is ready and practically waiting after a long crazy day of playing in the sun.

Mock Cafe Rio Shredded Chicken

2 lbs chicken

1 (16 oz.) bottle Italian salad dressing

1 (oz.) packets Ranch salad dressing mix

2 gloves of garlic, minced

1 tablespoon chili powder

1 tablespoon cumin

Place chicken in slow cooker.  In a medium-size bowl, mix together remaining ingredients to make a sauce.  Pour sauce over chicken.  Cook on low 4-6 hours or High 3-4 hours, or until chicken is no longer pink.  Remove chicken from cooker.  Shred chicken using two forks.

STEP-by-STEP

 Place chicken in slow cooker (I'm using 14 chicken tenderloins).

 In a bowl mix Italian dressing

 Ranch dressing mix

 2 garlic cloves minced

 1 tablespoon chili powder

 and 1 tablespoon cumin together.

Pour the sauce over the chicken.

Cook on low 4-6 hours or on High 3-4 hours or until done.

Remove from cooker and shred using two forks.

NOTES:  I like to serve with Cilantro Lime Rice and Tomatilla Dressing