Grilled Chicken Rice Bowls with Spanish Rice and Pinto Beans

Grilled Chicken Rice Bowls with Spanish Rice and Pinto Beans

Serves 4 to 6

Ingredients:
Chicken:
Chicken pieces
Salt and pepper
Cumin
Oil
Melted butter
Onion
Garlic
Lemon juice
Vegetable oil, for the grill

Spanish Rice:
Rice
Butter
Chicken broth
Diced tomatoes
Chili powder
Cumin
Oregano
Garlic
Salt and pepper

Pinto Beans:
1 tablespoon canola oil
1 large serrano or jalapeño pepper, seeded and diced
1 (28-ounce) can pinto beans, rinsed and drained
1 teaspoon New Mexico-style chili powder
1/4 cup water
1 green onion, chopped

Garnish:
Cheese
Tomatoes
Onion
Chopped cilantro

Directions:
1. Do ahead: Season the chicken with salt and pepper and rub it with 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 aside about 15 minutes, then cut into pieces.
4. For 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 to a boil. Stir in the diced tomatoes, chili powder, cumin, oregano, garlic, salt and pepper. Cover, reduce the heat to low and cook 20 minutes, then set aside, still covered.
6. For the Pinto Beans, heat the oil 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 15 minutes. Add the green onion and set aside.
7. To assemble, spoon 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 cilantro. Serve warm.

Tip:
To make grilling and eating easier, use boneless skinless chicken breasts or thighs. Marinate at least 4 hours and grill until cooked through. Serve the pieces whole or cut into bite-sized pieces.