"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Cafe Rio Sweet Pork and Rice Recipe

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This recipe for Cafe Rio Sweet Pork and Rice, by , is from Cooking with Lee, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Vera Lee Stockard


2 cups hot salsa
1 cup brown sugar
1 pork roast ( 5-6 lb)

1 1/2 cup rice
3 cups water
1/2 bunch cilantro chopped
2 cloves minced garlic
3 chicken bullion cubes or 3 tsp chicken base
1 can diced green chilies
lime to taste
1 can black beans or pinto beans

Tomatillo Dressing
1 pkg ranch dressing
1/2 cup sour cream
1/2 cup mayonnaise
1 cup milk
1/2 bunch cilantro
1 clove garlic
2 tomatillos peeled and washed
1/2 jalapeno pepper without seeds

Cook meat in oven with salsa and brown sugar or crock-pt until done. Shred pork.

Cook rice with cilantro, garlic, bullion and green chilies.

Make dressing by adding all ingredients in blender or bood processor.

Add black beans to rice and make into a burrito or enchilad then cover with cheese. Serve Hot.

Number Of Servings:
Number Of Servings:
Preparation Time:
Preparation Time:
3 hours




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