"Cafe Rio" Chicken and Rice - Tara Flake

I didn't bring these, but they go along with the other Cafe Rio items.

Café Rio Chicken

• 1 small bottle Kraft Zesty Italian
• 1 Tbsp. chili powder
• 1 Tbsp. cumin
• 3 cloves minced garlic
• 5 lbs. boneless skinless chicken breasts

1. Roast all ingredients in crockpot on low for 4 hours.
2. Shred chicken, roast an additional 1 hour.

Café Rio Rice

• 3 c. water (I doubled the water and found myself adding a little more as it cooked)
• 4 tsp. chicken bouillon
• 4 tsp. minced garlic
• ½ bunch chopped cilantro
• 1 tsp. cumin
• 1 small can diced green chilies
• ¾ tsp. salt
• 1 Tbsp. butter
• ½ medium onion, chopped
• 3 c. rice, uncooked

Bring water to boil, add all ingredients. Lower heat and simmer for 30 min.

Mexican Rice from Christi Kelsey

**UPDATE**Jeanette Anderson found tomato bouillon at the Food Lion on 54 and 751 if you are interested in making this.
I didn't have this to try at cooking club because I wasn't able to locate any tomato bouillon cubes. I know Knorr makes it and I used to see it in the International section at Kroger. I didn't go into any tiendas but could possibly be found there. I am including this recipe because this rice is really good and compliments the refried beans, if you are able to locate the bouillon. They are authentic recipes and are as good as any you will find in a restaurant.

2 c. long grain rice
2 T. oil
1/4 tsp. minced garlic
1 tsp. dehydrated onions
2 tomato flavored bouillon cubes
4 c. water
1 tsp. salt

Heat oil in large saucepan over medium heat. Add rice, stirring frequently until rice changes to a solid white color (approximately 4 minutes). Sprinkle garlic and onions over rice and stir. Crumble bouillon cubes into mixture and mix well. Mix salt into water, then add to mixture. Increase heat to medium-high, and bring mixture to boil. Cover pan with a tight lid, reduce heat to low, and simmer covered for 20 minutes. DO NOT uncover pan during cooking time. After 20 minutes, turn off heat and let pan sit, still covered, for another five minutes, then serve.
*The secret to this recipe is to use a saucepan with a tight fitting lid that keeps most of the steaming. Also, do not lift the lid at any time while rice is cooking.