Am'S Take On Cafe Rio Chicken - cooking recipe

Ingredients

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

Preparation

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.
Chicken: Put in crock pot for 4 hours then shred and replace for 1 hour to soak up the juice.
Rice: Blend in the blender the following: bouillon, garlic, cilantro, green chilies, salt, butter and onion.
Let water come to a boil; add rice and blended ingredients. Let rest until rice is done.
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.
This was a easy and very good recipe and the leftovers were great!