Food recipes
Canola Serrano Pinto Beans
Canola Serrano Pinto Beans
Ingredients:
1 tablespoon canola oil
1 large serrano or jalapeño pepper, seeded and diced
Directions:
1 (28-ounce) can pinto beans, rinsed and drained
1 teaspoon New Mexico–style chili powder
1/ cup water
4
1 green onion, chopped
1. Do ahead: Season the chicken with the salt and pepper and rub it with the
cumin. Whisk together the oil and melted butter and stir in the onion, garlic, and
lemon juice. Pour the marinade over the chicken, cover, and refrigerate
overnight.
2. Light a charcoal barbecue or heat a gas grill to medium. Clean the grate and
coat it with vegetable oil.
3. Grill the chicken on both sides until the skin is browned and the chicken is
cooked through. Check the meat against the bone to make sure it is no longer pink.
Set the chicken aside for about 15 minutes, then cut into pieces.
4. To make the Spanish Rice, sauté the rice in the melted butter in a medium
saucepan, stirring frequently to lightly toast it.
5. Pour in the chicken broth and bring it to a boil. Stir in the diced tomatoes, chili
powder, cumin, oregano, garlic, salt, and pepper. Cover the pot and reduce the
heat to low. Cook for 20 minutes, then set aside, leaving it covered.
6. Heat the oil for the Pinto Beans in a small saucepan and sauté the serrano
pepper until soft. Stir in the pinto beans, chili powder, and water. Bring to a boil,
then lower the heat and simmer for 15 minutes. Add the green onion and set
aside.
7. To make the rice bowls, spoon a portion of the Spanish Rice and Pinto Beans
into the bottom of 4 to 6 bowls. Lay a few pieces of chicken in each bowl, then
garnish with the cheese, tomatoes, onion, and chopped cilantro. Serve warm.
Serves 4 to 6
To make grilling and eating easier, use boneless skinless chicken breasts or
thighs for this recipe. Marinate the pieces at least 4 hours and grill until
cooked through. You can serve the pieces whole or cut them into bite-sized
pieces.
EL TORITO GRILL
Fire-Roasted Tomato Soup
TOMATOES, CORN, AND PEPPERS ARE CHARRED OVER HOT COALS, LENDING THEIR
SMOKY FLAVOR TO THIS POPULAR SOUP. THE CREAM AND PUREED AVOCADO BLEND
BEAUTIFULLY WITH THE BRIGHT, CLEAN FLAVORS OF FRESH VEGETABLES. IT MAKES A
BIG POT, SO SAVE SOME FOR OTHER MEALS.
Ingredients:
1 tablespoon canola oil
1 large serrano or jalapeño pepper, seeded and diced
Directions:
1 (28-ounce) can pinto beans, rinsed and drained
1 teaspoon New Mexico–style chili powder
1/ cup water
4
1 green onion, chopped
1. Do ahead: Season the chicken with the salt and pepper and rub it with the
cumin. Whisk together the oil and melted butter and stir in the onion, garlic, and
lemon juice. Pour the marinade over the chicken, cover, and refrigerate
overnight.
2. Light a charcoal barbecue or heat a gas grill to medium. Clean the grate and
coat it with vegetable oil.
3. Grill the chicken on both sides until the skin is browned and the chicken is
cooked through. Check the meat against the bone to make sure it is no longer pink.
Set the chicken aside for about 15 minutes, then cut into pieces.
4. To make the Spanish Rice, sauté the rice in the melted butter in a medium
saucepan, stirring frequently to lightly toast it.
5. Pour in the chicken broth and bring it to a boil. Stir in the diced tomatoes, chili
powder, cumin, oregano, garlic, salt, and pepper. Cover the pot and reduce the
heat to low. Cook for 20 minutes, then set aside, leaving it covered.
6. Heat the oil for the Pinto Beans in a small saucepan and sauté the serrano
pepper until soft. Stir in the pinto beans, chili powder, and water. Bring to a boil,
then lower the heat and simmer for 15 minutes. Add the green onion and set
aside.
7. To make the rice bowls, spoon a portion of the Spanish Rice and Pinto Beans
into the bottom of 4 to 6 bowls. Lay a few pieces of chicken in each bowl, then
garnish with the cheese, tomatoes, onion, and chopped cilantro. Serve warm.
Serves 4 to 6
To make grilling and eating easier, use boneless skinless chicken breasts or
thighs for this recipe. Marinate the pieces at least 4 hours and grill until
cooked through. You can serve the pieces whole or cut them into bite-sized
pieces.
EL TORITO GRILL
Fire-Roasted Tomato Soup
TOMATOES, CORN, AND PEPPERS ARE CHARRED OVER HOT COALS, LENDING THEIR
SMOKY FLAVOR TO THIS POPULAR SOUP. THE CREAM AND PUREED AVOCADO BLEND
BEAUTIFULLY WITH THE BRIGHT, CLEAN FLAVORS OF FRESH VEGETABLES. IT MAKES A
BIG POT, SO SAVE SOME FOR OTHER MEALS.
Printed from https://recipe.bluelayer.org/recipe/72665/canola-serrano-pinto-beans