CASA RIO

Last night, I did what any non-Utah-living Mormon would do and recreated a Rio fav!  If you are not familiar with Cafe Rio, you haven't lived in Utah, apparently!  It's a little Mexican chain with some amazing food, such as: chicken salad.  Now, in true Cindy form, I had to put my own twist on this dish.  So, instead of a lime chicken, I made a bbq chicken, while still staying true to the rice and dressing (let's be honest, it's the dressing that makes the salad, anyway!)  This is the EASIEST meal I have made in a while, and the combo of sweet/sour/spicy was D-lish!  So, here you have it:
Chicken:
*2-3 pounds of Boneless/Skinless Chicken Breast
*12 oz Root Beer
*1 (18 oz) bottle of your fav BBQ sauce- I used sweet baby rays (is there really any other?!)

Place chicken in Crock Pot and pour Root Beer over.  Cook on Low for 6-7 hours, or until tender. Drain and shred chicken. (I did this part the day before, pouring 1 cup of juices over the chicken and refrigerating)  Put shredded chicken back in Crock Pot and pour bottle of bbq sauce over, then cook again on low for another hour.  Serve.  (also would be good for pulled chicken sandwich, and totally works with pork, just use a 2-3 lb pork tenderloin instead of chicken)

Rice:
*4 cups water
*4 tsp chicken bouillon
*4 tsp garlic, minced
*1/2 bunch of cilantro
*1 can green chilis
*3/4 tsp salt
*1 T butter
*1/2 onion
*2 cups rice

Put water and bouillon in pot and bring to boil.  Blend the rest of the ingredients, except butter and rice in  food processor. Add with rice and butter to boiling water, cover. Simmer 30 mins, or until rice is tender.  Let sit a couple minutes to thicken.

Dressing:
*1 buttermilk ranch dressing pkt (prepared)
*2 tomatillos
*1/2 bunch cilantro
*1 clove garlic
*juice of 1 lime
*1 jalapeno

Blend with food processor. Refrigerate for at least 30 minutes prior to serving.

ASSEMBLY:
Tortilla (I used the cook-yourself ones from Costco), lettuce, chicken, black beans, rice, tomatoes, alvacado, cheese, and dressing.  Eat and enjoy! :)