Cafe Rio Recipes

I don't know if you've ever eaten at Cafe Rio, but these are supposed to be knock-off recipes of their stuff.

Rio Pork
6lbs pork shoulder roast
2 c brown sugar ( I usually half this)
1 can Coke
16 oz picante sauce (or non-chunky salsa)

Put roast in crockpot. Fill with water half way. Cook 5hrs. Take out all but 2 ladles of liquid. Add brown sugar, picante sauce and coke. Cook on high 3 hrs. (I usually keep it on low). Pull pork apart and serve with rice or in burritos or however you want.

Rio Rice
3c water
4 tsp chicken bouillon
4 tsp garlic
1/2 bunch chopped cilantro
1 can gr. chiles
3/4 tsp salt ( I leave this out b/c the bouillon is salty enough)
1 Tbs butter
1/2 c chopped onion
1 1/2 c uncooked rice

I just noticed that they said to blend everything (except rice, water and boullion) in a blender first. I never do this. I just throw everything in the rice pot and cook it like you would plain rice.

Rio Black Beans (I've never made these, but they came with the other two recipes)
1 c black beans (cooked, rinsed, and drained)
1 1/3 c tomato juice
2 cloves garlic
1 tsp cumin
1 Tbs olive oil
1 1/2 tsp salt
1 Tbs chopped cilantro

Cook garlic and cumin in olive oil. Add beans, tomato juice, and salt. Stir until heated through. Add cilantro just before serving.

Apple Cinnamon Pork Chops

4 boneless pork chops
2 tbls vegetable oil
1 jar (12 ounces) homestyle pork gravy
1/2 cup raisins
1 tbl honey
1 1/2 tbls cinnamon
dash allspice
1 tart cooking apple, thinly sliced
hot cooked rice

In a large skillet, cook pork chops in oil until browned on both sides; season with salt and pepper. Stir in gravy, raisins, honey, cinnamon and allspice. Cover and simmer 15 minutes or until pork chops are tender. Add apple; cook 5 minutes or until apple slices are tender. Serve with hot rice.