Cilantro Lime Rice

4 tsp chicken bouillon
4 tsp minced garlic
1/2 bunch cilantro
1 can diced chilies
3/4 tsp salt
2 Tbs butter, melted
1 small onion, chopped

Juice from 1/2 a lime
3 cups non instant rice

Put bouillon, garlic, cilantro, chilies, salt, butter, onion & lime juice in blender.
Puree until smooth.
Pour into a saucepan, add 3 cups water and bring to a boil.
Add rice and simmer until done, about 30 minutes.
Stir and serve.

Creamy Tomatillo Salad Dressing

So, after searching the internet and other various sources and then trying multiple so called "copy cat" recipes for Cafe Rio's Creamy Tomatillo Salad Dressing, this is the recipe I've pieced together and it seems to be pretty dang close to the real deal. Hopefully you will find that you like it as well as we do. Enjoy!


Creamy Tomatillo Salad Dressing


1 packet Hidden Valley buttermilk salad dressing mix (it is very important to get the package that directs you to use 1 cup mayo and 1 cup buttermilk and that you get the buttermilk flavor instead of the original flavor of dressing mix)*
1 cup mayonnaise

1 cup buttermilk

2 tomatillos
1 jalapeno pepper

1/2 bunch cilantro

1 clove garlic

1 lime

salt to taste

Preheat oven to 400 F.  Remove tomatillos from husks and wash.  Cut tomatillos in half, sprinkle with salt to taste and roast in oven for 20 minutes.  Remove stem from jalapeno and rough chop (seeds and all but if you like it less spicy you can remove the seeds and the inner membranes from the pepper).  Add roasted tomatillos, jalapeno, cilantro, juice of lime and garlic to food processor.  Pulse until a semi-smooth liquid is formed.  Add packet of dressing mix, mayo and buttermilk.  Blend until mixed well.  Refrigerate until used.

*  If you do happen to use the packet of dressing mix that indicates using 2 cups of mayo and 2 cups of buttermilk then just double the rest of the ingredients.  WOW, that will make a ton of salad dressing though!  Be forewarned!