Cilantro-Lime Rice (Cafe Rio Copy Cat)

1 c. uncooked rice (long-grain, white rice)
1 tsp. butter or margarine
2 cloves garlic, minced
1 tsp. freshly squeezed lime juice
1 can (15 oz) chicken broth
1 cup water
1 Tbsp. freshly squeezed lime juice
2 tsp. sugar
3 tablespoons fresh chopped cilantro

In a saucepan combine rice, butter, garlic, 1 tsp. 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.

Black Beans (Cafe Rio Copy Cat)

2 Tbsp. olive oil
2 cloves garlic, minced
1 tsp. ground cumin
1 can black beans, rinsed and drained
1 1/3 c. tomato juice
1 1/2 tsp. salt
2 Tbsp. fresh chopped cilantro

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.

Costa Vida Chicken Copy Cat

1 bottle Italian Dressing (low fat or light)
1 T chili powder
1 T cumin
3 cloves minced garlic
5 chicken breasts thawed
1 recipe for Cafe Rio Lime Rice (found here)
1 recipe for Cafe Rio Black Beans (found here)
Lettuce
Cheese
Sour Cream
Tortilla Shells

Cook the Italian Dressing, chili powder, cumin, garlic, and chicken breasts on low in the crock pot for 4 hours. Shred the chicken, and replace in crock pot. Cook for 1 additional hour. While the chicken is cooking that last hour begin the lime rice and beans so that they will all finish at the same time. When all are finished, warm the tortillas in the microwave for 30 seconds, and then layer on the tortilla the rice, beans, chicken, sour cream, lettuce and cheese. I even threw in some homemade hot salsa (found here) in mine. This made a lot of chicken, we ate these for 3 days straight they were so good :)