Cafe Rio Style Creamy Cilantro Lime Dressing

Cafe Rio Style Creamy Cilantro Lime Dressing
from Mel's Kitchen Cafe

• INGREDIENTS

  •  1/2 cup buttermilk
  •  1/2 cup mayonnaise
  •  1/2 cup sour cream
  •  1/4 cup salsa verde or green enchilada sauce 
  •  1 tablespoon fresh lime juice (about 1 lime)
•  1 teaspoon garlic powder
•  1 teaspoon dried parsley
•  1/2 teaspoon onion powder
•  Pinch of dried dill (about 1/8 teaspoon)
•  Pinch of salt 
•  Pinch of black pepper 
•  1/2 cup coarsely chopped cilantro
•  1 green onion, white and green parts coarsely chopped, or small bunch of chives

INSTRUCTIONS

1. Combine all the ingredients in a blender and process until smooth. Thin with additional buttermilk, milk, or lime juice, if you want to adjust the consistency.
2. Refrigerate until ready to serve (the taste gets better with time - it can be made several days in advance).

Cafe Rio Style Black Beans

Cafe Rio Style Black Beans
adapted slightly from A Bountiful Kitchen, 6-8 servings

Ingredients:

• 2-15 oz cans black beans (drain one can, don't drain the other)
• 2 cloves garlicminced
• 2 teaspoons cumin
• 3 tablespoons olive oil
• 1-11.5 oz can tomato juice
• salt kosher or sea salt and pepper to taste
• 1/4 cup chopped cilantro

  Instructions:

  1. In a non stick pan, cook garlic, cumin and olive oil over medium heat until fragrance is released, about one minute. Be careful not to burn garlic.
  2. Add beans, cook down for about 5 minutes until some of the liquid from the beans is absorbed and evaporated.
  3. Add can of tomato juice and seasoning to taste.  Simmer for 15-20 minutes until thickened and some of the liquid has evaporated.
  4. Stir in chopped cilantro when ready to serve.

Cafe Rio Style Cilantro Lime Rice

Cafe Rio Style Cilantro Lime Rice 
adapted slightly from A Bountiful Kitchen
8-10 servings

Ingredients:

Rice:

• 1 tablespoon olive oil

• 1 large white or yellow onion, chopped

• 2 cloves garlic, minced

• 1/2 small can chopped green chilies 

• 2 cups long grain white rice

• 3 1/2 cups chicken broth without MSG

• salt to taste (about 3/4 t.)
• Dressing:

• heaping 1/2 cup packed, chopped cilantro 

• 6 T. olive oil

• 1 1/2 T. cider vinegar or fresh lime juice

• 1 T. red wine vinegar

• 1 clove garlic, minced 

• 1/2 t. cumin

• 1/2-1 t. minced, seeded jalapeno chile

Instructions:

Heat oil in large saucepan over medium heat.  Add onion, garlic, and green chilies. Cook until onion is soft, about 5-10 minutes over medium heat.  Mix in rice, stir about 2 minutes.  Add broth and bring to boil.  Reduce heat to low; cover and cook until rice is tender and broth absorbed, about 15 minutes.
Turn off heat and let rice sit, covered for 5 minutes.  Transfer rice to serving platter or bowl. Let rice sit for about 5 more minutes to cool slightly.  Pour dressing over rice, tossing gently together.  Season with salt and pepper.