I have lived in Utah many times in my 33 moves. We lived in Provo for 2 years from 2005-2007 and have been here in Salt Lake for over 3 years this time. And I just, THIS YEAR tried Cafe Rio for the first time. It is AMAZING! Seriously I love it. And they have been expanding a ton, so a lot more of you will be able to experience it. But I like being able to make my own food, I like saving money… So I started searching for some copy cat recipes.
- 2 tsp butter or margarine
- 4 cloves garlic, minced
- 3 scoops uncooked rice (the scoop your rice cooker came with)
- 2 tsp freshly squeezed lime juice
- 4 tsp chicken bullion
- water fill to the number 3 line
- 2 Tbsp freshly squeezed lime juice
- 4 tsp sugar
- 6 tablespoons fresh chopped cilantro
- Place the butter and garlic in the rice cooker and press cook.
- Cook until the butter is melted and the garlic is fragrant, about 10 mins.
- Add the rice and stir, add water to the correct level (3 in this case). Add the chicken bullion and the 2 tsp squeezed lime juice. Press off and then press cook again to reset the cook cycle.
- When the cook cycle is over let it sit for 10 mins. While it's sitting mix the 2 Tbsp lime juice, sugar and cilantro. Fluff the rice and stir in the cilantro mixture!
- 2 pounds pork sirloin tip roast
- 3 cans Dr Pepper (liked it better than the Coke called for)
- 1/4 C brown sugar
- dash garlic salt
- 1/4 C water
- 1 can diced green chilies
- 10 oz can red enchilada sauce
- 1 C brown sugar
- Put the pork in a heavy duty ziploc bag to marinade. Add about a can and a half of Dr Pepper and 1/4 C brown sugar. Marinade overnight.
- Drain marinade (important, don't keep the old stuff) and put pork, 1/2 can of Dr Pepper, water, and garlic salt in crock pot on high for about 3-4 hours or on low for 8 hours. Remove pork from crock pot and drain any liquid left in the pot. Shred pork.
- In a food processor or blender, blend 1/2 can Dr Pepper, chilies, enchilada sauce and 1 C brown sugar. Put shredded pork and sauce in crockpot and cook on low for 2 hours.
- adapted from favorite family recipes
- 2 Cans Black Beans, drained and rinsed
- 1/2 Tbsp olive oil
- 2/3 C diced onion
- 2-3 cloves garlic, minced
- 1 C chicken broth
- 1 tsp bullion
- 1/4 tsp cumin
- 1/4 tsp coriander
- 1/4 tsp oregano
- 1/2 tsp salt
- 1/4 tsp pepper
- 1 lime
- Saute onions in the olive oil for until they become translucent, or longer- I like to caramelize them for flavor.
- Add garlic and saute abut 30 seconds more.
- Add beans, broth, and remaining seasonings and bring to a boil. Reduce heat to a low simmer and simmer for about 7 minutes, stirring occasionally.
- When they are done cooking, remove from heat and add in a few squeezes of fresh lime juice. They will thicken more upon standing.
- adapted from Our Best Bites
- 2 Tbsp olive oil
- 1 small onion, minced
- 3 cloves garlic, minced
- 1 green peppers, chopped
- 1 jalapenos, seeded and membranes removed if desired (and I desire. Always.)
- 3/4 lbs tomatillos, husked and halved
- 1/2 bunch cilantro, coarsely chopped
- 1 1/2 tsp Kosher salt
- 1/4 tsp black pepper
- 1 tsp cumin
- 2 C chicken broth
- 1 Tbsp sugar
- in a large sauce pan Saute onions in the olive oil until translucent, add the garlic and saute until fragrant.
- While onions are sauteing, combine tomatillos, green peppers, jalapeno peppers, cilantro and broth in your blender. Process until smooth.
- Pour the tomatillo mixture over the onions and garlic and add salt, pepper, cumin and sugar. Simmer 15 minutes-1 hour, depending on the consistency you want.
- Adapted from Our Best Bites
- 4 ripe red tomatoes diced
- 1 clove of garlic, minced
- 1/4 C diced onion
- 1/4 C chopped cilantro
- 2 jalapenos (stems and seeds removed) diced
- 1 lime, juiced
- 1/2 tablespoon olive oil
- Salt to taste
- Mix all the ingredients and let it sit for half an hour. Then serve immediately.
We place a large flour tortilla on the plate, and spread out a scoop of rice in the top third of the tortilla!
Top with some pork
and Monterrey Jack Cheese.
Fold down over the top, then fold in the sides and roll the burrito up!
Then top with more green sauce and cheese. I like to serve it with chopped romaine topped with the Pico De Gallo and a side of rice! And there you have it- the Cafe Rio Smothered Burrito!Don't miss out on a new recipe. Subscribe to I'm Topsy Turvy by Email Some of the links in my posts may be “affiliate links.” This means if you click on the link and purchase the item, I will receive an affiliate commission. Thank you for supporting I'm Topsy Turvy when you shop!