Pollo Asado, Mexican Rice, Charro Beans and Bacon Wrapped Jalapeño Poppers

Ingredients

• 1.5 cup long-grain white rice (rinsed and drained well)
• 2 tbsp vegetable oil
• 1 pcs onion (medium, finely chopped)
• 2 pcs garlic (cloves, minced)
• 8 oz tomato sauce
• 2 cup chicken broth (use vegetable broth for a vegetarian version)
• 1 tsp ground cumin
• 1 tsp salt
• 0.25 tsp black pepper (freshly ground)
• 0.5 cup frozen peas and carrots
• 2 tbsp fresh cilantro (chopped, for garnish)

Instructions

1. 1

   Heat the vegetable oil in a medium saucepan or Dutch oven over medium heat. Add the rinsed and drained rice. Stir frequently until the grains are lightly golden and smell nutty, about 5-7 minutes.

2. 2

   Add the chopped onion to the saucepan and cook until softened and translucent, about 3-4 minutes. Stir in the minced garlic and cook for another minute until fragrant.

3. 3

   Pour in the tomato sauce, chicken broth, ground cumin, salt, and pepper. Stir everything together well. Bring the mixture to a boil, then immediately reduce the heat to the lowest setting. Cover the saucepan with a tight-fitting lid and let it simmer for 15 minutes without lifting the lid.

4. 4

   After 15 minutes, quickly lift the lid, scatter the frozen peas and carrots over the top of the rice, and replace the lid. Continue to cook for another 5 minutes, or until all the liquid has been absorbed. Remove the pan from the heat and let it stand, covered, for 10 minutes.

5. 5

   Remove the lid, add the chopped cilantro, and gently fluff the rice with a fork to combine. Serve warm as a side dish.

Ingredients

• 1 lb Pinto Beans, dried (Rinsed and picked over)
• 6 slices Bacon (Cut into 1/2-inch pieces)
• 1 medium Onion (Finely chopped)
• 1 pcs Jalapeño Pepper (Minced; seeds removed for less heat)
• 4 cloves Garlic (Minced)
• 10 oz Diced Tomatoes with Green Chiles (Undrained)
• 4 cups Chicken Broth (Low sodium recommended)
• 4 cups Water (For cooking the beans)
• 0.5 cup Mexican Lager Beer (Optional, adds depth of flavor)
• 1 tsp Cumin Powder
• 1 tsp Mexican Oregano, dried
• 1.5 tsp Salt (Adjust to taste)
• 0.5 tsp Black Pepper (Freshly ground)
• 0.25 cup Cilantro (Freshly chopped, for finishing)

Instructions

1. 1

   Soak and Cook the Beans

   • Place the rinsed pinto beans in a large bowl and cover with water by at least 3 inches. Let them soak for 8 hours or overnight.
   • Drain the soaking water and rinse the beans. Transfer them to a large pot or Dutch oven.
   • Add the chicken broth and 4 cups of fresh water. Bring to a boil over high heat.
   • Reduce the heat to low, cover the pot, and let the beans simmer for 60 to 90 minutes, or until they are tender but still hold their shape. Do not drain the cooking liquid.
2. 2

   Prepare the Flavor Base

   • While the beans are simmering, heat a large skillet over medium heat. Add the chopped bacon and cook for 6-8 minutes, stirring occasionally, until crisp.
   • Using a slotted spoon, transfer the crispy bacon to a paper towel-lined plate. Leave about 2 tablespoons of the rendered bacon fat in the skillet.
   • Add the chopped onion and minced jalapeño to the skillet. Sauté for 5-6 minutes until the onion has softened and become translucent.
   • Stir in the minced garlic and cook for another minute until fragrant.
3. 3

Ingredients

• 9 pcs jalapeño peppers (medium to large)
• 8 oz cream cheese (softened to room temperature)
• 1 cup cheddar cheese (shredded)
• 9 slices bacon (thin-cut)
• 0.5 tsp garlic powder
• 0.5 tsp onion powder
• 0.25 tsp salt
• 0.25 tsp black pepper (freshly ground)
• 2 tbsp green onions (chopped, for garnish (optional))

Instructions

1. 1

   Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper or a wire rack for crispier bacon.

2. 2

   Prepare the jalapeños: Put on gloves to protect your hands from the pepper oils. Slice each jalapeño in half lengthwise. Use a small spoon to carefully scoop out the seeds and white membranes. Set the halves aside.

3. 3

   Make the cheese filling: In a medium bowl, combine the softened cream cheese, shredded cheddar cheese, garlic powder, onion powder, salt, and black pepper. Mix well until everything is evenly combined.

4. 4

   Stuff and wrap the poppers: Spoon the cheese mixture evenly into each jalapeño half, being careful not to overfill. Cut each slice of bacon in half crosswise. Wrap one piece of bacon around each stuffed jalapeño half, securing with a toothpick if needed.

5. 5

   Arrange the poppers on the prepared baking sheet, with the cheese side facing up.

6. 6

   Bake for 20-25 minutes, or until the bacon is cooked through and crispy and the cheese is melted and bubbly.

7. 7

   Let the poppers cool on the baking sheet for about 5 minutes before serving, as the filling will be very hot. Garnish with chopped green onions if you like.