Authentic Pinto Beans


1 small bag of dry pinto beans (1 pound)

salt pork

1 onion

2 chopped tomatoes



Preparation: Rinse beans and soak overnight. Next day, rinse and add beans, onion and tomatoes. Cover with water and cook for 4-5 hours. Add fresh chopped cilantro. Salt to taste.

Amazing Spanish Rice

1 1/2 cups long grain rice

2 1/2 cups chicken broth (I like to make mine)

2 oz. tomato sauce

2 fresh tomatoes, chopped

1 celery stalk chopped

1/2 medium onion

1 clove garlic minced

3 tbs. cilantro

1 tbs cumin

salt to taste

1 tbsp. canola oil


Prep all veggies before you start. Heat oil at medium heat and add the rice. Stirring often, toast until golden brown. While rice is toasting, mix together the broth and cumin and tomato sauce. Add , onions and garlic into the rice and stir for 1 minute until fragrant. Poor broth mixture into pot and add tomatoes, celery, and cilantro. Bring to a boil and then cover and reduce heat. Cook on low for 20 minutes.


5-minute Spanish Rice - Submitted by Shazzy

2 cups cooked brown rice

1 clove garlic, crushed

1 tsp cilantro

2 oz. tomato sauce

1/4 cup chopped onion (if you want more flavor)

Vegetable broth (as needed)

vegetable spray


coat a pan with vegetable spray and bring up to medium heat. add garlic and onions until translucent, adding rice as onions begin to sweat. Add cumin, then stir in tomato sauce. add vegetable broth if rice needs more moisture. Pair with chicken-soft tacos, or Green chili chicken.


Green Chili Chicken 

4 oz can diced green chilies

3/4 cup chicken broth

1 tsp. Cumin

1/2 onion minced

2 cloves garlic minced

6 chicken breasts

1/2 cup light sour cream.

2tbs  flour mixed into 2 tbs water


In a pot, saute onion, chili pepper, garlic. Add in your spices and cook for 1 min. Stir in broth and place chicken breasts in and cover. Cook for 30-45 minutes until cooked. Take chicken out and shred. Bring the onion mixture in pot back up to a boil. Mix the flour mixture into until desired thickness. Add in sour cream. Add chicken and stir. Serve it with warm white corn tortillas and spanish rice.


Quick Green Chili Chicken - Submitted by Shazzy

You know how you always have  left-over chicken in the fridge?  Well, in my house we bake a lot of chicken, and once it's in the fridge it's great in salads, but this recipe takes that left-over and turns it into a delicious main course!


1 chicken breast, chopped

1/2 sweet onion, cut into slices

1 clove garlic, crushed

1 tsp ground cumin

1 tbsp green chili (canned, crushed)

Vegetable broth (to create a sauce)

1 tbsp sour cream

vegetable spray


Lightly spray a sauce pan with vegetable spray and heat at medium heat. Add onions and garlic, and cook until onions become translucent. Add chicken and lightly brown, adding vegetable broth to deglase pan. Add green chilis and finish with sour cream. Serve with corn tortillas and my quick mexican rice, or some black beans. Enough for 2 people when served with a side of rice and beans. 


Chicken with Cilantro Pesto

 2 chicken breasts

Lemon pepper seasoning

1 bunch cilantro

1/4 cup chicken broth

1 clove garlic minced

1/4 cup walnuts

salt to taste

1 tsp. sugar

2 tsp. olive oil.


Season and bake chicken at 375 degrees for 30-45 minutes or until no longer pink. Puree cilantro, walnuts, broth, garlic, sugar, salt, and olive oil in a food processor and serve over chicken. Serves well with Baja Corn (see sides section)


Chicken Enchiladas

3 chicken breasts boiled and shredded

2 tbs. Adobo powder (in most hispanic sections in supermarkets)

Whole wheat tortillas

Enchilada sauce

4 oz cheddar


Mix chicken and seasoning. Roll into tortillas, cover with sauce and cheese and bake until bubbling.


Tortilla Espanola

1 1/2 lb. yukon gold potatoes thinly sliced

2 onions chopped

1 1/2 tsp. salt

6 eggs

1/2 tsp. pepper

1/4 cup olive oil

1 tsp. pimentos


Cook potatoes over medium heat in an oiled skillet. Stir in onions and 1/2 tsp. salt. When tender, remove potatoes from skillet and set aside. Wipe the skillet clean. Beat the eggs, salt, pepper and pimentos. Mix in the potato mixture and poor it into the skillet. Cook for 5-7 minutes until it is set and gently loosen sides. With a heat proof plate, place it over the skillet and flip. Return the egg "tortilla" back into skillet with the cooked side up. Cook for 3 more minutes and slide out of skillet and serve.