Ingredients for Am's Take On Cafe Rio Chicken
- Tomatillos
- 1/2 cup packed cilantro
- 2 cloves garlic, minced
- Lime, Juice Of
- Jalapeno
- Buttermilk Ranch Dressing
- 2 lbs boneless, skinless chicken breasts
- Italian Dressing
- 2 teaspoons chili powder
- 1 teaspoon cumin
- 1/4 teaspoon garlic powder
- 2 cups water
- 1 cup long-grain rice
- 1 cup chicken bouillon
- 1-2 canned green chilies, finely chopped
- 1 teaspoon salt plus more to taste
- 2 tablespoons butter
- 1/2 medium onion, chopped
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How to Make Am's Take On Cafe Rio Chicken
- **Make the Dressing:** In a blender, combine 1/2 cup mayonnaise, 1/4 cup sour cream, 2 tablespoons lime juice, 1 tablespoon olive oil, 1 teaspoon chili powder, 1/2 teaspoon cumin, 1/4 teaspoon garlic powder, salt and pepper to taste. Blend until smooth and creamy. Refrigerate for at least 30 minutes (longer is better!).
- **Cook the Chicken:** Place 2 lbs boneless, skinless chicken breasts in a slow cooker. Add 1 cup chicken broth, 1 tablespoon lime juice, 1 teaspoon chili powder, and 1/2 teaspoon cumin. Cook on low for 4 hours, or until cooked through. Shred the chicken and return it to the slow cooker for another hour to absorb the juices.
- **Prepare the Rice:** In a blender, combine 1 cup chicken bouillon, 2 cloves garlic (minced), 1/2 cup packed cilantro, 1-2 canned green chilies (finely chopped), 1 teaspoon salt, 2 tablespoons butter, and 1/2 medium onion (chopped). Blend until smooth.
- **Cook the Rice:** Bring 2 cups of water to a boil in a saucepan. Add 1 cup long-grain rice and the blended ingredients. Reduce heat to low, cover, and simmer for 15-20 minutes, or until the rice is cooked through and the liquid is absorbed.
- **Assemble the Bowls:** Warm tortillas in a dry skillet or microwave. Layer cheese onto the tortilla in the pan until slightly crisp. Top with shredded chicken, rice, romaine lettuce, a squeeze of fresh lime juice, and the creamy dressing.
- Enjoy! This recipe makes delicious leftovers; enjoy for days to come!
Nutrition Information (Approximate per serving)
Sodium
73 g
Sugar
40g
Fat
89g
Carbs
38g
