Cafe Rio Chicken Tostadas

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Slow cooker Cafe Rio chicken tops tostadas for a quick and easy dinner

Prep Time10

Cook Time8

Total Time8 10

Course: Dinner Recipes

Cuisine: American

Keyword: chicken tostada

Servings:

Author: Erin Sellin

Ingredients

Cafe Rio Chicken

2 pounds boneless skinless chicken breasts
3/4 cup Italian dressing
3 cloves garlic , minced
1/2 Tablespoons chili powder
1/2 Tablespoons ground cumin
3 Tablespoons Ranch Dressing Mix
1/2 cup water

Cilantro Lime Rice

1 cup uncooked long grain white rice basmati or jasmine rice, rinsed
2 cups water
1 bay leaf
1 teaspoon olive oil
1/2 teaspoon salt
1 handful fresh cilantro about 1 cup
3 Tablespoons lime juice
zest 1 lime

Pico de Gallo

1 cup tomato chopped
2 Tablespoons onion finely chopped
1 Tablespoon lime juice
1/4 teaspoon salt
1 Tablespoon chopped cilantro
1/2 jalapeno seeded and chopped

Tostadas

Tostada shells
Black or Pinto Beans
Shredded Lettuce
Cheddar Cheese
Tortilla Strips
Sour Cream

Instructions

To Make Cafe Rio Chicken

Mix together the Italian dressing, garlic, chili powder, cumin, ranch dressing mix and water.
Place chicken in the Instant pot and pour the sauce over.
Cook under high pressure for 12 minutes if using fresh chicken, 17 if using frozen chicken.
Quick release the pressure and use forks to shred the chicken,
Add back to the pot and mix with the sauce.

To Make Cilantro Lime Rice

Combine the rice with the water, oil, salt and bay leaf in a saucepan. Bring to a boil, cover and reduce the heat to simmer for about 20 minutes until the liquid is absorbed and the rice is fluffy.
Meanwhile finely chop the cilantro and mix with the lime zest.
Once the rice is cooked fluff it with a fork and add in the cilantro, lime zest and lime juice. Mix until it is well combined.

To Make Pico de Gallo

Mix all of the ingredients together in a bowl. Store in fridge until ready to use.

To Make Tostadas

Preheat oven to 350º F.
Arrange tostada shells on baking sheet. Top each one with a scoop of rice, and beans. Sprinkle cheese over the top.
Bake for 5-6 minutes until the cheese is melted and the shells are crispy.
Remove from the oven and top with your desired toppings.

Notes

Cafe Rio Chicken adapted from Today's Creative Blog The chicken makes enough for about 10 people. Store any leftovers in the fridge for up to a 3 weeks, or in the freezer for up to 1 month.

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