1 chicken, halved (or boneless, skinless chicken breasts if desired)
1 tablespoon vegetable oil
1 whole Serrano chile
1/4 teaspoon Serrano chiles, ground
1 (28 ounce) can pinto beans
1/3 cup water
1 (14 1/2 ounce) can stewed tomatoes
1 1/2 cups chicken broth
1 1/4 cups uncooked white long-grain rice
1 tablespoon butter
2 teaspoons chili powder
3/4 teaspoon oregano
1/2 teaspoon garlic salt
Fresh tomatoes, chopped
Fresh cilantro sprigs
Spanish Rice: In a saucepan, combine all ingredients. Bring to boil;
reduce heat. Cover and simmer for 25 minutes or until rice is tender.
Garnish with green onions.
Chicken: Combine oil, butter, onion powder, garlic powder, food
coloring, cumin and lemon juice in large shallow pan. Add chicken
halves (or boneless chicken breasts), turning to coat well. Cover
and marinate overnight. Remove chicken from marinade and cook on
grill over medium coals until browned on both sides and meat is
done, browning and basting frequently, about 25 minutes. Cut into
Pinto Beans: Heat oil and whole chile in sauce pan. When chile is
tender, add ground chiles, beans and water. Stir well. Bring to
a boil, reduce heat and simmer 10 to 15 minutes.
Place some rice and beans in the bottom of the bowl, followed by
several strips of the chicken. Top with a helping of tomatoes, onions
and cilantro sprigs.