Ingredients
- Chicken:
- 1 small bottle (8-oz.) Kraft Zesty Italian Dressing
- 1 T chili powder
- 1 T cumin
- 3 cloves garlic—minced
- 2 lbs chicken breast
- Café Rio Dressing
- 1 buttermilk ranch dressing packet (make as per recipe)
- 2 tomatillos (tomato like vegetable with a husk around them--your produce manager will know where they are)
- ½ bunch of cilantro
- 1 clove garlic
- Juice of 1 lime
- 1 jalapeño** (Use the seeds too if you like it spicy. You could substitute a few drops of green tobasco for the jalapeno.)
- Café Rio Rice
- 6 cups water
- 6 chicken bouillon cubes
- 4 tsp. garlic –minced
- ½ bunch cilantro
- 1 can green chiles—or equivalent fresh
- ¾ tsp. salt
- 1 Tbs. butter
- ½ onion
- 3 cups rice (I like to use brown which takes longer to cook but is healthier)
Preparation
Step 1
Chicken:
Cook all together in a crock pot for 4 hours, shred meat and cook 1 additional hour--this is what the instructions say. I cook my chicken in the crockpot with water and onion for 6-8 hours and then drain the water, shred the chicken with a fork, and add the dressing and spices about 1 hour before we're eating.
Dressing:
Use a food processor to blend all the ingredients well. Refrigerate.
Rice:
saute the dry rice and onion in the butter until it is just browned. Then blend cilantro, green chiles and the onion together in food processor (with 1 cup of the rice water for easier blending). Bring water to a boil and add all ingredients, simmer covered 30 minutes or 50 minutes if using brown rice.
The rest of the ingredients:
1-2 cans black beans, heated
Flour tortillas
Cheddar cheese, shredded (for sprinkling on tortillas)
Shredded lettuce
Brown both sides of the flour tortillas (we use whole wheat) on a lightly buttered griddle, sprinkling a little cheese to one of the sides after it is browned. It should be slightly crisp.
Serve with the crisp cheesy tortilla on the bottom, then layer the black beans, rice, lettuce, chicken, and dressing.
Enjoy!