Salad Season

I found this cloned recipe but I don't know where.  I've made a few modifications, the brown rice is one, and it turned out very, very good.  It's a keeper!  Café Rio is a local restaurant.

Café Rio Dressing

1 buttermilk ranch dressing envelope made per package instructions

2 tomatillos

½ bunch of cilantro

1 clove garlic

Juice of 1 lime

1 jalapeño or substitute with a few drops of green Tabasco

Use a food processor to blend all the ingredients well. Refrigerate.

Café Rio Chicken

1 small bottle Kraft Zesty Italian Dressing

1 Tablespoon  chili powder

1 Tablespoon cumin

3 cloves garlic—minced

5 lbs chicken breast

Cook all together in a crock pot for 4 hours on low, shred meat and cook 1 additional hour.

Café Rio Rice

4 cups water

4 chicken bouillon cubes

4 cloves garlic –minced

½ bunch cilantro

1 can green chiles

¾ t salt

1 Tablespoon  butter

½   onion,  chopped

2 cups uncooked  brown rice

Blend cilantro, green chiles and onion together in food processor.  Bring water to a boil and add all ingredients, simmer covered 50 minutes or until rice is tender.

To Serve: Fill bowl with as much chopped lettuce as desired, add rice, then chicken and any or all of the following:  black beans, avocado/guacamole, salsa, sauteed corn and onions, sour cream...and Café Rio dressing.

I, of course, did not make this full recipe and still had a lot left over.  The rice and the chicken freeze well and the dressing can be used as a dip.  :-)