Cafe Rio Lime Cilantro Rice

This rice goes with the Cafe Rio Pork. My family LOVES it and I have made it several times. We have eaten it alone as a side dish and we have also included it in a pork burrito. Needless to say, it is REALLY good and REALLY easy to make! I found the recipe on The Girl Who Ate Everything along with the Cafe Rio Pork recipe. Enjoy!

Cafe Rio Lime Cilantro Rice

by The Girl Who Ate Everything

Juice and Zest of 1 large or 2 small Limes
2 1/4 Cups Chicken Broth
2 TB Chopped Cilantro (I have used dried and it works well, too)
3/4 Tsp. Salt
1/4 Tsp. Cumin



In a skillet, melt butter with rice, add liquid and other ingredients. Bring to a boil, reduce heat, cover and cook for 20 minutes.

Baked Potato Fries

My mom has made this for as long as I can remember. She usually cooks them on the grill. In Texas that's okay because you can grill almost year-round. Here, I cook them in the oven most of the time since our grilling time during the year is shorter. Either way, these are yummy! Kari ate TONS of them!

Baked Potato Fries
by Elizabeth Mancil


6 potatoes (I usually use 1 potato per person)
Morton's Seasonings to taste
3 Tbls of butter
Sliced onions (optional)
Ice
6 Pieces of aluminum foil (1 piece per potato - cut in rectangles)


Preheat the oven to 425 degrees. Peel the potatoes and slice into strips the shape of french fries. Place sliced potatoes onto aluminum foil (1 potato per piece of foil). Sprinkle seasoning onto potatoes. Put 1/2 tbs of butter and sliced onions on top of potatoes. Put an ice cube in the foil, too. (This helps to keep the potatoes from drying out and from sticking on foil). Bring up the longer sides of the foil and fold them over. Then roll up the ends. (Like a hobo dinner). Place directly on the oven or grill rack. Bake them 25-30 minutes or until tender. Open foil and serve.