Cafe Rio Chicken.....Brandi's yummy recipe!!

Chicken

1 bottle low fat Italian salad dressing
1 T. chili powder
1 T. cumin
3 Cloves minced garlic
3 to 3.5 lbs. chicken (fresh preferably I’ve used frozen it is still fine)

Crock pot for 5 hours. High for 3 hours and then low for 2 hours.

Rice

6 C. water (maybe more if looking dry)
4 chicken bullion cubes
4 t. minced garlic
½ bunch cilantro, chopped
1 t. cumin
1 small can green chilies
¾ t. salt
1 T. butter
½ med onion chopped
3 C. rice
Juice of 2 limes

Cook for 30 min. or until done.


Black Beans

2 cans of beans
½ can diced tomatoes
½ onion chopped
Sprinkle of cumin

Sprinkle with Feta when done and ready to serve


Guacamole

2 avocados
1 lemon/or lime-juiced
2 T. chopped onion
½ t. salt
1 T EVOO-optional (I don’t usually add this)
1 clove minced garlic
Chopped cilantro
¼ C. Chopped tomato


Assembly

Heat tortillas on electric skillet and sprinkle with cheddar cheese until melted (place in serving bowl to eat as salad or on plate to wrap as burrito).

Chicken
Rice
Beans
Guacamole
Sour cream
Salsa
Cheese
Shredded lettuce
El Torrito dressing mix with light ranch
Corn tortilla strip crispers (find at HT in produce section near tomatoes, etc.)