Smothered Chicken Burrito, Spanish Rice and Tex-Mex Refried Beans

Ingredients

• 1.5 cup long-grain white rice (rinsed and drained well)
• 2 tbsp vegetable oil
• 1 pcs yellow onion (medium, finely chopped)
• 2 clove garlic (minced)
• 1 cup tomato sauce
• 2 cup vegetable broth (low sodium preferred)
• 1 tsp chili powder
• 1 tsp ground cumin
• 0.5 tsp dried oregano
• 1 tsp salt
• 0.25 tsp black pepper (freshly ground)
• 2 tbsp fresh cilantro (chopped, for garnish)
• 1 pcs lime (cut into wedges for serving)

Instructions

1. 1

   Toast the Rice

   • Heat the vegetable oil in a medium saucepan or pot with a tight-fitting lid over medium heat.
   • Add the rinsed and drained rice. Stir frequently for 3-5 minutes until the grains turn opaque and are lightly golden and fragrant.
2. 2

   Sauté the Aromatics

   • Add the finely chopped onion to the pot and cook, stirring occasionally, until softened and translucent, about 4-5 minutes.
   • Stir in the minced garlic and cook for another minute until fragrant, being careful not to burn it.
3. 3

   Combine Liquids and Spices

   • Pour in the tomato sauce and vegetable broth. Add the chili powder, ground cumin, dried oregano, salt, and black pepper.
   • Stir everything together to combine and bring the mixture to a rolling boil.
4. 4

   Simmer the Rice

   • Once boiling, immediately reduce the heat to the lowest possible setting.

Ingredients

• 3 tbsp Lard (Can substitute with bacon drippings or vegetable oil)
• 1 pcs White Onion (Medium, finely chopped)
• 3 clove Garlic (Minced)
• 2 can Canned Pinto Beans (15 oz cans, drained and rinsed)
• 1 tsp Ground Cumin
• 0.5 tsp Chili Powder (American-style mild chili powder)
• 0.75 tsp Salt (Adjust to taste)
• 0.25 tsp Black Pepper (Freshly ground)
• 0.5 cup Water (Or vegetable broth, plus more as needed)
• 2 tbsp Cotija Cheese (Crumbled, for garnish (optional))
• 1 tbsp Fresh Cilantro (Chopped, for garnish (optional))

Instructions

1. 1

   Sauté Aromatics

   • Heat the lard or oil in a large, heavy-bottomed skillet or Dutch oven over medium heat.
   • Once shimmering, add the finely chopped onion and cook, stirring occasionally, until softened and translucent, about 4-5 minutes.
   • Add the minced garlic and cook for another minute until fragrant, being careful not to let it burn.
2. 2

   Bloom the Spices

   • Stir in the ground cumin and chili powder.
   • Cook for 30-60 seconds, stirring constantly, until the spices are fragrant. This step, known as blooming, deepens their flavor.
3. 3

   Simmer the Beans

   • Add the drained and rinsed pinto beans to the skillet, along with 1/2 cup of water or vegetable broth.
   • Bring the mixture to a gentle simmer.
   • Reduce the heat to low, cover the skillet, and let the beans cook for 5-7 minutes to soften and absorb the flavors.
4. 4