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 through. You can serve the pieces whole or cut them into bite-sized pieces.