Am'S Take On Cafe Rio Chicken

• Dressing
• 2 tomatillos
• 1/2 bunch cilantro
• 1 garlic clove
• 1 lime, juice of
• 1 jalapeno
• 1 (8 ounce) package buttermilk ranch dressing, made according to directions on the pack then add the blended ingredients and chill. the longer this
• Chicken
• 5 lbs chicken breasts (no bones)
• 1 (16 ounce) bottle of kraft zesty Italian dressing
• 1 teaspoon chili powder
• 1 tablespoon cumin
• 3 gloves garlic, minced
• Rice
• 3 cups water
• 3 cups rice (instant rice works best)
• 4 teaspoons chicken bouillon
• 4 gloves garlic
• 1/2 bunch cilantro
• 1 (4 ounce) can green chilies
• 3/4 teaspoon salt
• 1 tablespoon butter
• 1/2 onion

1. Make the dressing by blending all the ingredients together in a blender. The longer this can sit and chill the better the flavor will enhance.
2. Chicken: Put in crock pot for 4 hours then shred and replace for 1 hour to soak up the juice.
3. Rice: Blend in the blender the following: bouillon, garlic, cilantro, green chilies, salt, butter and onion.
4. Let water come to a boil; add rice and blended ingredients. Let rest until rice is done.
5. What we did was put a tortilla in a frying pan and added cheese on it until it became slightly crisp then layered chicken, rice, romaine lettuce, fresh lime and the dressing.
6. This was a easy and very good recipe and the leftovers were great!

dressing, cilantro, garlic, lime, jalapeno, buttermilk, chicken, chicken breasts, italian dressing, chili powder, cumin, garlic, rice, water, rice, chicken bouillon, garlic, cilantro, green chilies, salt, butter, onion

Taken from www.food.com/recipe/ams-take-on-cafe-rio-chicken-282268 (may not work)