Sticky Rice with Mango

This is my sister's recipe. I haven't actually tried it yet but she sent it to me and it sounded delicious and she said it was, so I'm posting it in hopes she is correct :)

Sticky Rice with Mango

1 c. rice
1-13.5 oz can coconut milk
2/3 c. sugar
1/2 t. salt
2 ripe mangoes

Combine coconut milk, sugar and salt. Boil 3 minutes- stirring frequently.
Remove from heat. Add coconut milk to rice. Stir until mixed.
Press plastic wrap onto mixture in saucepan to cover. Let rest 30 minutes at room temperature. Garnish with peeled and sliced mangoes.
Top with Coconut Syrup. DELICIOUS!

Coconut Syrup
1-13.5 oz can coconut milk
1/2 c. confectioners sugar, firmly packed

Stir together. Bring to boil stirring constantly. Reduce heat. Simmer about 10 minutes. Cool to lukewarm and serve. May keep in fridge up to one week.

Cafe Rio Salad

For all you Cafe Rio lovers out there like me, this one's for you!

Cafe Rio Salad

CAFE RIO DRESSING

2 cups mayonaisse
2 cups sour cream
10 sprigs of cilantro
3 los tomates (green tomatoes-fresh or canned)
2 green onions (washed and chopped)
2 cloves of garlic
1 jalapeno pepper (seeds and all) *I used green chilis instead about 1/4 c.
juice of 1 lime
1 or 2 tsp. of salt (depends on how much salt you like)

Place all ingredients in the blender and blend until smooth. Dressing lasts for 2 weeks in refrigerator.

CAFE RIO PORK

1 cup Pace salsa
1 cup brown sugar
pork sirloin roast (about 3-4 lbs.)

Mix salsa and brown sugar together and pour over a pork roast.

I just put mine in the crockpot on low all day. It's pretty good.



CILANTRO-LIME RICE

1 cup uncooked rice
1 teaspoon butter or margarine
2 cloves garlic, minced
1 teaspoon lime zest
1 can (15 oz) chicken broth
1 1/4 cup water
2 tablespoons freshly squeezed lime juice
2 teaspoons granulated sugar
3 tablespoons fresh chopped cilantro

In a saucepan combine rice, butter, garlic, lime peel, chicken broth and water. Bring to a boil. Cover and cook 15-20 minutes, until rice is tender. Remove from heat. In a small bowl combine lime juice, sugar and cilantro. Pour over hot cooked rice.

BLACK BEANS

2 cans black beans, rinsed and drained
1 1/3 cup tomato juice
2 cloves garlic, minced
1 teaspoon ground cumin
2 tablespoons olive oil
1 1/2 teaspoon salt
2 tablespoons fresh chopped cilantro

In a nonstick skillet, cook garlic and cumin in olive oil over medium heat until you can smell it. Add beans, tomato juice, and salt. Continually stir until heated through. Just before serving stir in the cilantro.

mexican chicken

(i don't know where i picked this up, so if it's yours, thanks...take credit in the comments!)


4-5 boneless/skinless chicken breast (I semi thaw and chunk them in approx 2 inch cubes, but you can leave whole frozen, I just found that if I leave them whole, we only get 2 meals out of this, if I chunk them, we get 4 meals)
1 can corn, drained
1 can black beans (I do not drain or rinse)
1 can ro-tel tomatoes (don’t drain)
cumin to taste (I love cumin so use approx 1 teaspoon)
garlic powder to taste (same note as above)
Option: If you have a lime hanging around, you can squeeze the lime juice in the pot too… or add a bit of the zest.

All in the pot.
Cook on low 7-8 hours or on high 4-6 hours in crockpot.
Serve over white rice with some shredded cheese, sour cream and diced avocados.
*notes in () are from the original author.

my notes: we quite liked this. i only used 1 chicken breast because that's all i had on hand, but it was still good. i did cut them into chunks, which i would do again, but i would also shred it about an hour before serving. i used frozen corn, just in case you were wondering. also, i served it over brown rice, just because that's what we prefer. i'll definitely make this again, mostly because it was super fast to throw together.

Chocolate Rice

Yep, you read right. It says Chocolate Rice. This was something my grandma did and passed down to my mom and now I make it for my kids. I loved the mornings when I smelled the rice cooking and knowing that we were having this for breakfast instead of oatmeal or that horrible Zoom cereal. It's simple and delicious. But don't feel like you only have to eat it for breakfast. It's good anytime!

Stir together some spoonfuls of cocoa (I usually start with 1 Tbsp) then add some white sugar (usually double the amount of the cocoa, but it all depends on how sweet you like it). Drizzle in some boiling water until the mixture is smooth---be careful not to add to much at first, as you don't want to make the mixture runny. Add a dash of vanilla and stir, then pour over your rice until creamy and well-coated. Serve with cream or milk (but trust me, cream is better. I usually use half and half) and an extra sprinkling of sugar, if desired.

Let me know what you think when you try it. It sounds weird, but it's so good! Trust me.