Cafe Rio - Sides

*Submitted by Jamie*

Pico de Gallo
* 4 fresh tomatoes, chopped
* 1 white onion, chopped
* 1/4 bunch of cilantro, chopped
* 2 cloves garlic, minced
* 1/2 tsp. lime juice
* 1 tsp. salt
* 1 tsp. pepper
Combine all together in bowl.

Creamy Tomatillo Salad Dressing
* 1 c. fat free sour cream
* 1 envelope Ranch salad dressing
* 1/2 envelope Fiesta Ranch salad dressing
* 6 tomatillos, husked & cut in half
* 1 clove garlic, minced
* Juice from 2 limes, freshly squeezed
* 1/4 c. fresh chopped cilantro
Combine all in a blender & blend until smooth. Store in fridge.

Black Beans
* 2 cloves garlic, minced
* 1 tsp. ground cumin
* 2 Tbl. olive oil
* 1 can (15 oz.) black beans, rinsed & drained
* 1/3 c. tomato juice
* 1/2 tsp. salt
* 2 Tbl. fresh chopped cilantro
In a non-stick skillet, cook garlic & cumin in olive oil over med. heat (until you can smell it). Add beans, tomato juice & salt. Continually stir, until heated through. Just before serving, add cilantro.

Lime Rice
-Sautee in saucepan:
* 2 Tbl. butter
* 1 yellow onion, chopped
* 4 cloves garlic, minced

-In a large pot, bring to a boil:
* 6 2/3 c. water
* 8 tsp. chicken bouillon
* 1/2 bunch cilantro, chopped
* 2 tsp. cumin
* 2 small cans diced green chilies
* 1 Tbl. lime juice
* 1/2 tsp. salt
Add onion & garlic to boiling water. Add 3 c. long grain rice. Reduce heat, cover & simmer for 30 minutes.