Cafe Rio Copy Cat Recipes

On the recommendation of Scott's sister, I think, we found these fun Cafe Rio copy cat recipes on Favorite Family Recipes. All of them are pretty good, and you can tweak them to your liking. Enjoy!

Cafe Rio's Cilantro Lime Rice and Black Beans 

Ingredients For the Rice
1 cup rice uncooked, long-grain, white rice
1 teaspoon butter
2 cloves garlic minced
1 teaspoon lime juice freshly squeezed
15 ounces chicken broth
1 cup water
1 tablespoon lime juice freshly squeezed
2 teaspoons sugar
3 tablespoons cilantro fresh chopped

For the Black Beans
2 tablespoons olive oil
2 cloves garlic minced
1 teaspoon ground cumin
14 ounces black beans rinsed and drained
1 1/3 cups tomato juice
1/2 teaspoon salt
2 tablespoons cilantro fresh chopped

Instructions For the Rice
 In a saucepan combine rice, butter, garlic, 1 teaspoon lime, chicken broth and water. 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.

For the Black 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.

Cafe Rio's Cilantro Ranch Dressing 

Ingredients 
1 packet Hidden Valley Ranch mix TRADITIONAL not BUTTERMILK
1 c. mayonnaise
1 c. buttermilk
2 tomatillos remove husk, diced
1/2 bunch cilantro fresh
1 clove garlic
1 lime juiced
1 jalapeno

Instructions 
Add all the ingredients in to a blender. Blend until smooth. Let sit overnight to thicken or add sour cream. Serve as a dressing over salad or as a dip for veggies and chips.

Cafe Rio's Tortilla Soup 

Ingredients 
 1 onion diced
1 Tbsp. vegetable oil
1/2 tsp cumin
1/4 tsp cayenne pepper (or more if you like it spicier)
1/2 tsp. chili powder
5 c. chicken broth
3 Tbsp. fresh cilantro finely chopped
1/2 lime juiced pepper to taste
14 oz pinto beans 1 can, drained and rinsed
2 boneless skinless chicken breasts
2 Tbsp. taco seasoning
1 Tbsp. paprika
vegetable oil to taste
pico de gallo 
2 avocados diced
2 c. pepper jack cheese
tortilla strips 
cilantro for garnish
lime wedges for garnish

Instructions 
 In a small skillet, saute onion in 1 Tbsp. oil until onions become slightly soft. Stir in cumin, cayenne, and chili powder and saute an additional minute or two. Transfer seasoned onions to a small crock pot (or medium-sized saucepan). Add chicken broth, cliantro, lime juice, pepper and pinto beans to onions and simmer on low-heat for at least 2-3 hours. In the meantime (when you are close to serving), combine taco seasoning and paprika. Brush chicken with oil and rub with taco seasoning/paprika mixture. Grill chicken over medium-heat until cooked through (try to turn only once during the grilling process). Remove from grill and shred. In individual bowls layer chicken, about 1/3 c. pico de gallo, 1/3 c. diced avocado, and 1/3 c. pepper jack cheese. Ladle about 1 cup of chicken broth directly over the layers. Top with tortilla strips and garnish with cilantro and lime wedges.