Cafe Rio Sweet Pork Salad & Dressing *Crockpot*

(Goes with bean & rice recipe)
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 tobasco for the jalapeno.)
Use a food processor to blend all the ingredients well. Refrigerate.* be warned... this makes a ton of yummy dressing, but it will keep in the refrigerator for up to two weeks.

Café Rio Sweet Pork
3-4 lbs pork roast (can substitute chicken)
1 cup brown sugar
3 cups salsa

Mix ingredients in a crock pot and let cook for 10 hours on low.

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
1 1/4 cup water
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.

Black Beans
1 can black beans, rinsed and drained
1 1/3 cup tomato juice
2 cloves garlic, minced
1 teaspoon ground cumin
2 tablespoons olive oil
1 1/2 teaspoon salt
2 tablespoons fresh chopped cilantro

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.

To assemble salad, use a large bowl or pie tin. Add a warm tortilla to the bottom, spoon in beans, rice, add romaine lettuce (or bagged salad), top with tomato, guacomole and crushed tortilla chips. Add dressing to your liking. It's delish!

Submitted by Stacy